Oatmeal surprise muffins

Oatmeal surprise muffins

This summer, I stocked up on blueberries and made all-natural blueberry jam made from chia seeds, fresh blueberries and maple syrup. 

This little treat inspired me to concoct these delicious oatmeal muffins! They are soft and their center is overflowing with sweet jam! Walnuts provide their crunchy side for more texture and a sustained protein intake. 

You can replace them with the same amount of 70% organic and fair trade chocolate chips for a decadent walnut-free version! 

Oatmeal surprise muffins 

Makes 12 large muffins
Preparation: 15 minutes
Cooking: 25 minutes



  • 1 / 4 cup of Organic walnuts from Europe
  • 1/2 cup coconut milk
  • 1 cup unsweetened applesauce
  • 1/3 cup pure maple syrup
  • 1/3 cup liquid coconut oil
  • 1 teaspoon of natural vanilla extract
  • 2 flax eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1.5 cup of gluten-free flour
  • 1,5 cups of gluten-free oatmeal
  • 1/3 cup blueberry jam 



  1. Preheat the oven to 180 ° C (350 ° F). Place the rack in the center of the oven.
  2. Chop the chocolate.

  3. In a large bowl, combine the compote, maple syrup, coconut milk, oil, vanilla and eggs.

  4. Sprinkle the mixture with baking powder, baking soda and cinnamon.

  5. Stir in the flour and oats.

  6. Divide half of the batter into the cavities of a non-stick or buttered 12-muffin pan.

  7. Form a well in the center of each muffin and place 1 tbsp. Grenoble and 1 tsp. blueberry jam in each cavity. Cover with the rest of the dough.

  8. Bake 20 to 25 minutes or until tops of muffins are golden brown.


Can be stored for 4 days in the refrigerator or 2 months in the freezer.



Bon appétit!



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  • Caroline Bisaillon