Description
Gluten free Blueberry Oat Muffins are a perfect breakfast or snack. These are quick and easy to make and freeze well.
Ingredients
1 cup Unsweetened Apple Sauce
1 tsp. Vanilla Extract
2 large Eggs
1/4 cup Granulated 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. Ground Cinnamon
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 Gluten Free 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 stand 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. Let cool completely before storing in an air tight container for up to 5 days. If the muffins aren't going to be eaten within 5 days you can freeze them.
- Prep Time: 15
- Cook Time: 35
- Category: Muffins
- Method: Baking
- Cuisine: Gluten Free