No Bake Blueberry Muffin Breakfast Bites (vegan)

Imagine if there was such a thing as blueberry muffin cookie dough. That's what these balls taste like. A scrumptious blueberry muffin that melts in your mouth. They're dairy-free, vegan and contain NO refined sugar. You can also make them gluten-free if you want. All I know is, you NEED to eat them.

I made these for the boys' track team and, before I knew it, there wasn't ONE SINGLE ball left for the coaches. I promised to make another batch...

Since these taste like blueberry muffins, and they're super healthy, they make the BEST on-the-go breakfast and/or midday snack.

For gluten-free balls, replace the all-purpose flour with ground oats (process the oats in a food processor until finely ground). 

No Bake Healthy Blueberry Muffin Breakfast Bites (vegan)

3/4 cup coconut oil
3/4 cup pure maple syrup
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon ground cinnamon
Pinch of salt
1 1/4 cups quick-cooking oats
1/2 cup dried blueberries

Combine the coconut oil and maple syrup in a large saucepan and set the pan over low heat. Cook until the coconut oil is melted and the mixture is smooth. Remove the pan from the heat and stir in the vanilla.  Whisk in the flour, cinnamon and salt. Fold in the oats and blueberries. 
Transfer the mixture to a bowl and chill for 10 to 15 minutes (you CAN roll the mixture into balls before chilling but, since the dough is warm, the balls may flatten out a bit).
Shape the batter into about 30 balls, each about 1 1/2-2 inches in diameter, and transfer the balls to a parchment or foil-lined baking sheet. Chill until firm (this only takes 5 to 10 minutes). 
Store leftovers in an airtight container, in the refrigerator.
Makes about 30 balls