Gluten free Blueberry Oat Muffins are a perfect breakfast or snack. These are quick and easy to make and freeze well.
1 cup Apple Sauce
1 tsp. Vanilla Extract
2 large Eggs
1/4 cup Sugar
1/4 cup Brown Sugar
2 Tbsp. Honey
3 Tbsp. Coconut Oil, melted
3 tsp. Baking Powder
1 tsp. Sea Salt
1/2 tsp. Cinnamon, ground
3/4 cup Almond Milk (or your milk of choice)
1 1/4 cup Almond Flour
1 1/4 cup Gluten Free Flour
1 1/4 cup Rolled Oats
1 cup Blueberries, frozen or fresh
Set oven to 350 degrees. Line a twelve muffin tin with paper liners.
Combine apple sauce, vanilla, eggs, sugars and honey in a mixer. Add melted coconut oil and blend. Add baking powder, sea salt, cinnamon, almond milk, almond flour, gluten free flour and rolled oats. Mix until just combined.
Add the blueberries and mix until just blended together. It may be easier to do this by hand especially if you have fresh blueberries so they don’t break up too much.
Bake at 350 degrees for 35 minutes.