Airports Aren't Fun... But Muffins Are!

Here I am, on a cold, snowy, wet Sunday afternoon, sitting in the Philadelphia International Airport, waiting to hop on a plane to the equally, if not more, cold, snowy, wet Boston. Don't get me wrong, I'm more than ecstatic to be going to Boston. All of my best friends live there, I'm seeing my favorite band play a show, and I get an entire week off from working my two jobs. It's just that the vibe of the airport is bringing me down.

I'm also a bit hungry, but I won't eat anything here because, well, in the simplest of explanations, I am a giant food snob. Is that really a surprise though? I think not. This is what got me to thinking about my most recent obsession: blueberry, oatmeal, and flaxseed muffins. I first found this recipe on food52, but I added a few changes to my version of the muffin, after having made them a few times.

These things are the absolute best, I'm telling you guys. Not only are they moist and delicious, but they are full of fiber and pretty good for you. Though let's be real, that's not the reason I ate so many of them.

So, if you're sitting in a stinky airport and need something to daydream about like me, or if you're in your cozy home trying to think of something fun to snack on, this is for you. #elkinthekitchen

Blueberry Oat Muffins

Ingredients

2 cups whole wheat flour

5 cups rolled oats

1 1/2 cups brown sugar

2/3 cup ground flaxseed

4 tsp baking soda

1 tsp baking powder

4 tsp ground cinnamon

2 eggs

3/4 cup coconut oil

3/4 cup water

2 cups buttermilk

1 cup shredded carrots

2 cups blueberries

1/2 cup walnut pieces

Directions

1. Preheat oven to 350 and line a muffin pan with your favorite cute paper liners!

2. In a bowl, mix together the flour, oats, brown sugar, flaxseed, baking soda, baking powder and cinnamon.

3. Mix in the eggs, coconut oil, water, and buttermilk until the dry and wet ingredients are just combined. Fold in the carrots, blueberries, and walnuts. Fill each paper liner to the top with batter, and bake for 20-25 minutes.

4. After the muffins cool, feel free to eat as many as you want, because who cares? We're all covered up in big sweaters and scarves anyway! 

These muffins are super moist, so they keep for a while. If you wanted to wrap them in saran individually, that's cool, but not necessary. At the very least, all you need to do is lay a piece of saran on top of the plate that the muffins are sitting on.