Blueberry muffins are one of my favorite portable snacks. They are perfect for breakfast when I need to get out of the house in a hurry. I love them heated up with some ghee in the afternoons. They are easy to pack in lunches and they freeze well for later.
These Gluten Free Blueberry Oat Muffins combine delicious blueberries with oats to give a more substantial snack. I love to use frozen wild blueberries to give a burst of flavor.
Gluten Free Blueberry Oat Muffins
Gluten free Blueberry Oat Muffins are a perfect breakfast or snack. These are quick and easy to make and freeze well.
Ingredients
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
Instructions
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.
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