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Gluten Free Blueberry Oat Muffins

These easy gluten free blueberry oat muffins make an amazing breakfast or snack. This healthy recipe includes oatmeal, frozen blueberries, applesauce and almond flour. These dense muffins are great for those new to gluten free baking too!

a gluten free blueberry oat muffin broken in half on a white plate next to a bottle of milk and a small plate with a pat of butter

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.

If you are looking for more gluten free muffin recipes try my Gluten Free Banana Oat Muffins, my Gluten Free Apple Carrot Muffins, my Gluten Free Blackberry Oat Muffins or my Gluten Free Chocolate Chip Banana Muffins.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

a white plate with a gluten free blueberry oat muffin next to a tin of muffins
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Ingredients

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.

Supplies

Frequently Asked Questions

Can you make gluten free blueberry muffins with almond flour?

Yes. These muffins are made with a mix of almond flour, regular gluten free flour and rolled oats. Make sure you use rolled oats that are certified gluten free! Some oats are processed with regular gluten flour and are not gluten free.

Can I freeze these gluten free muffins?

Yes! I love to freeze these muffins in a freezer safe container to have them for later. You can make two batches and freeze one or freeze half of these.

It makes life so much easier when I don't have time to bake to have muffins in the freezer for breakfast or snacks. I like to freeze them individually so I can pull out one at a time. This works great for when I need something to put in lunches also.

More Gluten Free Recipes to Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Blueberry Oat Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free
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Description

Gluten free Blueberry Oat Muffins are a perfect breakfast or snack. These are quick and easy to make and freeze well.

Ingredients

Scale

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

Top Tip

These healthy muffins are very dense and do not rise a lot. They will be cooked all the way through, but will not have a large muffin top like gluten muffins do. You may also notice that they will deflate a bit after they start to cool. This is totally normal and happens with dense gluten free baking.

a small white plate with a gluten free blueberry oat muffin sitting next a muffin tin with six muffins and a bottle of milk

Creamy Sausage Bean Dip

This easy recipe for creamy sausage bean dip is perfect to serve warm at parties. It is made with cream cheese, sausage and pinto beans. This cheesy dip is easy to make ahead and then put in the oven right before serving with tortilla chips.

a 8x8 baking dish of creamy sausage bean dip next to a white bowl of tortilla chips.

Creamy Sausage Bean Dip is the ultimate crowd pleasing appetizer, perfect for any party or game day gathering. This easy to make dip combines savory sausage, creamy cream cheese, and hearty pinto beans, all smothered in melted cheddar cheese to create a rich, cheesy dip.

With its hearty combination of sausage and beans, it's not only filling but also full of flavor, making it an ideal choice for football party foods or any casual get together. Served warm with tortilla chips or corn chips, this dip is a guaranteed favorite and an easy finger food that everyone will love.

If you are looking for more bean recipes you might also enjoy my Gluten Free Cowboy Baked Beans, this Black Beans and Corn Salad, my Gluten Free Cheesy Pinto Beans, this Gluten Free Instant Pot Italian Style Pasta and Bean Soup, my Instant Pot Beef and Bean Burrito Casserole or this Instant Pot Vegetarian Navy Bean Soup recipes.

an 8x8 baking dish of creamy sausage bean dip with me holding a tortilla chip with the dip on top.
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Ingredients

Instructions

In a frying pan over medium heat cook the sausage, onion, pepper and garlic about 8-10 minutes or until the meat is no longer pink and the onion is translucent.

Add the salt, thyme and vinegar. Stir to combine.

Add the cream cheese in chunks. Cook while stirring until the cream cheese is completely melted and mixed in.

Add the pinto beans and cheddar cheese. Stir to combine and remove pan from heat.

Pour the bean mixture into an 8x8 baking dish or 2 quart baking dish. Top with the finely grated parmesan cheese.

Bake at 375 degrees for 18-20 minutes or until golden brown and bubbling around the edges.

Serve warm with tortilla chips or toasted gluten free bread.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Creamy Sausage Bean Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This easy recipe for creamy sausage bean dip is perfect to serve warm at parties. It is made with cream cheese, sausage and pinto beans. This cheesy dip is easy to make ahead and then put in the oven right before serving with tortilla chips.

Ingredients

Scale

Instructions

In a frying pan over medium heat cook the sausage, onion, pepper and garlic about 8-10 minutes or until the meat is no longer pink and the onion is translucent.

Add the salt, thyme and vinegar. Stir to combine.

Add the cream cheese in chunks. Cook while stirring until the cream cheese is completely melted and mixed in.

Add the pinto beans and cheddar cheese. Stir to combine and remove pan from heat.

Pour the bean mixture into an 8x8 baking dish or 2 quart baking dish. Top with the finely grated parmesan cheese.

Bake at 375 degrees for 18-20 minutes or until golden brown and bubbling around the edges.

Serve warm with tortilla chips or toasted gluten free bread.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dips, Snacks
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

This recipe is perfect for game days, parties or just when you want a warm cozy snack. I love to serve this dip with tortilla chips, but it would also be yummy on toasted bread.

Storage

Store in a sealed container in the refrigerator for up to 5 days.

To reheat add a damp paper towel over the container and microwave in 30 second intervals until the dip is warm and ready to serve.

FAQ

Do I have to bake sausage bean dip?

Yes. Even though the sausage, onion and peppers are fully cooked that sausage bean dip won't be as creamy or have as rich of a flavor if it's not baked.

What is the best way to reheat sausage bean dip?

Put the creamy sausage bean dip in a microwave safe container. Cover the container with a damp paper towel and heat for 30 second intervals until the bean dip is warm and creamy.

What should I serve sausage bean dip with?

I love to serve this creamy sausage bean dip with tortilla chips or small pieces of toasted bread.

Dairy Free Pumpkin Pie Smoothie

This healthy dairy free pumpkin pie smoothie recipe is a great breakfast or dessert idea. The simple recipe is a great way to use leftover canned pumpkin puree. It is also gluten free, vegan and so easy to make!

a glass of dairy free pumpkin pie smoothie made with canned pumpkin puree.

I am always looking for ways to use leftover pumpkin puree from recipes that don't use the entire can. This dairy free, vegan and gluten free pumpkin pie smoothie is the perfect solution!

This Dairy Free Pumpkin Pie Smoothie is a creamy, cozy blend of fall flavor and wholesome ingredients that's perfect for a healthy start to your day.

With the richness of pumpkin puree and warm pumpkin spice, this smoothie captures all the essence of a classic pumpkin pie. This recipe is made without any dairy, yogurt, or refined sugar.

If you are looking for more pumpkin recipes you might also enjoy my Dunkin Copycat Pumpkin Cream Cold Brew, these Gluten Free Pumpkin Spice Pancakes, my Gluten Free Pumpkin Spice Chocolate Chip Cookies, this Gluten Free Pumpkin Gingersnap Parfait or my Gluten Free Pumpkin Oatmeal Cake recipes.

a glass of dairy free pumpkin pie smoothie with a glass straw next to some fall colored leaves.
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Ingredients

Instructions

Add the frozen bananas, ice, pumpkin puree, sun butter, maple syrup, vanilla, cinnamon, ginger and almond milk to your blender. Blend until the smoothie is smooth.

Hint: If your smoothie is too thick you can add a tablespoon at a time of almond milk until you get your desired thickness.

Supplies

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

More Recipes You Might Enjoy

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Dairy Free Pumpkin Pie Smoothie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 5 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free
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Description

This healthy dairy free pumpkin pie smoothie recipe is a great breakfast or dessert idea. The simple recipe is a great way to use leftover canned pumpkin puree. It is also gluten free, vegan and so easy to make!

Ingredients

Scale

Instructions

Add the frozen bananas, ice, pumpkin puree, sun butter, maple syrup, vanilla, cinnamon, ginger and almond milk to your blender. Blend until the smoothie is smooth.

Hint: If your smoothie is too thick you can add a tablespoon at a time of almond milk until you get your desired thickness.

  • Prep Time: 5 minutes
  • Category: Smoothie, Drinks
  • Method: Blender
  • Cuisine: Gluten Free

Storage

This smoothie is best when made fresh and enjoyed immediately.

You can put the bananas, ice, pumpkin and sun butter in a freezer safe container together so it's quicker to put this smoothie together with the rest of the ingredients.

FAQ

What are the benefits of eating pumpkin?

Pumpkin is high in fiber and has potassium, iron and beta carotene. It is a healthy addition to fall recipes.

What is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is simply pumpkin without any added ingredients. Pumpkin pie filling has added spices and is usually sweetened.

Overnight Apple Pie Chia Pudding

This healthy recipe for overnight apple pie chia pudding is perfect for breakfast! It is a gluten free and dairy free recipe made with chia seeds, cinnamon, applesauce and almond milk. This apple cinnamon chia seed pudding can be made ahead and is a great quick snack.

a glass of overnight apple pie chia pudding with walnuts on top next to fresh apples.

I think chia pudding gets a bad rap for being too runny or having a bad consistency. This recipe makes a very thick chia seed pudding that actually feels like pudding. I then layered it with a simple, homemade apple pie filling and add walnuts on top for some crunch.

Whether you're looking for an easy vegan breakfast recipe, a grab and go breakfast, or a wholesome dessert, this apple pie chia seed pudding fits the bill.

Made as a make ahead meal prep breakfast, it's ideal for busy mornings and packed with nutrients from chia seeds. This is an easy and delicious chia seed pudding parfait for fall.

If you are looking for other apple recipes you might also enjoy my Easy Instant Pot Apple Cider, this Gluten Free Apple Almond Cake, my Gluten Free Air Fryer Apple Fritters, this Cranberry Apple Crisp or my Gluten Free Apple Cinnamon French Toast Casserole recipes.

a glass of overnight apple pie chia pudding with chopped walnuts on top next to fresh apples.
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Ingredients

Instructions

To make the chia pudding, in an air tight container add the chia seeds, milk, apple sauce, maple syrup, cinnamon and apple pie spice. Stir to combine. Refrigerate overnight or at least 6 hours for a thick chia pudding.

To make the apple topping in a frying pan over medium heat add the coconut oil, finely chopped apples, maple syrup, brown sugar, cinnamon, apple pie spice and sea salt. Heat to a simmer and cook for about 5 minutes until the apple is softened and browned.

You can prepare this with chia pudding in a bowl with the apple topping over it or you can layer the chia pudding and apple topping for a parfait.

I like to top my overnight apple pie chia pudding with chopped walnuts to add some crunch. You can use whatever nut or seed you like. I think the crunch really makes chia pudding delicious.

Substitutions

  • Pears - instead of apples pears are also delicious in this recipe
  • Date Syrup - the maple syrup can easily be replaced with date syrup
  • Seeds - you can use sunflower seeds or pumpkin seeds for a nut free version

Supplies

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

More Recipes You Might Enjoy

Storage

You can store the chia pudding and the apple topping separate in sealed containers in the refrigerator for up to 5 days.

I also like to mix the chia pudding and apple topping together in one container or layer the two in individual containers so I have two breakfasts ready to eat in the fridge.

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Overnight Apple Pie Chia Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 3 servings 1x
  • Diet: Gluten Free
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Description

This healthy recipe for overnight apple pie chia pudding is perfect for breakfast! It is a gluten free and dairy free recipe made with chia seeds, cinnamon, applesauce and almond milk. This apple cinnamon chia seed pudding can be made ahead and is a great quick snack.

Ingredients

Scale

Chia Pudding:

Apple Topping:

Chopped Walnuts, optional topping

Instructions

To make the chia pudding, in an air tight container add the chia seeds, milk, apple sauce, maple syrup, cinnamon and apple pie spice. Stir to combine. Refrigerate overnight or at least 6 hours for a thick chia pudding.

To make the apple topping in a frying pan over medium heat add the coconut oil, finely chopped apples, maple syrup, brown sugar, cinnamon, apple pie spice and sea salt. Heat to a simmer and cook for about 5 minutes until the apple is softened and browned.

You can prepare this with chia pudding in a bowl with the apple topping over it or you can layer the chia pudding and apple topping for a parfait.

I like to top my overnight apple pie chia pudding with chopped walnuts to add some crunch. You can use whatever nut or seed you like. I think the crunch really makes chia pudding delicious.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast, Snacks
  • Method: Stove Top
  • Cuisine: Gluten Free

Top tip

To get a pudding consistency with your apple sauce chia pudding it is important to let the mixture chill in the refrigerator for at least 6 hours. Leaving the pudding in the fridge overnight will help it to set up completely.

Adding nuts or seeds on top gives the chia pudding parfaits a really great crunch and adds some extra nutrients.

FAQ

How long should chia seeds soak for pudding?

To get a good pudding consistency chia seeds should soak for at least 6 hours to overnight. If you want a runnier chia pudding you can cut down the soak time so your chia pudding isn't as thick.

Is chia pudding actually good for your?

Chia seeds are full of omega-3 fatty acids which is a good fat that promotes joint and heart health. They are also rich in soluble fiber that benefits blood sugar and gut health.

Gluten Free Peanut Butter Banana Muffins

This easy recipe for gluten free peanut butter banana muffins are a great breakfast or snack on the go option. These gluten free banana muffins use creamy peanut butter and have chocolate chips in them. They are full of flavor and are delicious with a cup of coffee.

a metal muffin tin of gluten free peanut butter banana muffins next to a small wooden bowl of chocolate chips.

I love gluten free muffins for a quick breakfast or snack to pack in lunches. It's a bonus that they are so easy to make! I like to use parchment baking liners to make clean up simple.

If you are looking for more gluten free muffin recipes you might also enjoy my Gluten Free Banana Oat Muffins, Gluten Free Blackberry Oat Muffins, Gluten Free Cranberry Orange Muffins or these Gluten Free Apple Carrot Muffins recipes.

a metal muffin tin of gluten free peanut butter banana muffins with chocolate chips in them.
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Ingredients

Instructions

Preheat oven to 350 degrees.

Add bananas, brown sugar, peanut butter, melted butter, egg and milk to the bowl of your stand mixer. Beat until bananas are broken into little pieces. If the bananas aren't overripe you will need to mash them before adding them.

Add the gluten free flour, baking powder, flaxseed meal, salt and cinnamon to the wet ingredients. Blend until just combined. Add the chocolate chips and blend just until they are mixed into the batter.

Using a tablespoon place two heaping tablespoons in each cup of your muffin pan. I like to line my muffin tins for easy clean up.

Bake at 350 degrees for 20-22 minutes.

Supplies

Substitutions

  • Raisins - you can replace the chocolate chips with raisins
  • Crunchy Peanut Butter - for some added crunch you can use crunchy peanut butter instead of smooth

Storage

Store the baked muffins in an air tight container for up to 5 days. If it's warm out I like to store mine in the refrigerator.

You can also freeze these muffins in a freezer safe container for up to a month.

Top tip

If your bananas are really ripe you will want to mash them before adding them to the mixing bowl. Super ripe bananas can be added right to the mixing bowl with the wet ingredients.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Print
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Gluten Free Peanut Butter Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free peanut butter banana muffins are a great breakfast or snack on the go option. These gluten free banana muffins use creamy peanut butter and have chocolate chips in them. They are full of flavor and are delicious with a cup of coffee.

Ingredients

Scale

2 cups Gluten Free Flour
2 teaspoon Baking Powder
2 tablespoon Flaxseed Meal
1 teaspoon Sea Salt
½ teaspoon Ground Cinnamon
2 medium Bananas, very ripe
½ cup Brown Sugar
½ cup Creamy Peanut Butter
½ cup Unsalted Butter, melted
1 large Egg
¼ cup Milk
1 cup Semi-Sweet Chocolate Chips

Instructions

Preheat oven to 350 degrees.

Add bananas, brown sugar, peanut butter, melted butter, egg and milk to the bowl of your stand mixer. Beat until bananas are broken into little pieces. If the bananas aren't overripe you will need to mash them before adding them.

Add the gluten free flour, baking powder, flaxseed meal, salt and cinnamon to the wet ingredients. Blend until just combined. Add the chocolate chips and blend just until they are mixed into the batter.

Using a tablespoon place two heaping tablespoons in each cup of your muffin pan. I like to line my muffin tins for easy clean up.

Bake at 350 degrees for 20-22 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snacks
  • Method: Baking
  • Cuisine: Gluten Free

Frequently Asked Questions

Can you freeze these muffins?

Yes! I love to freeze these gluten free peanut butter banana muffins in a freezer safe container for up to a month. It makes it really easy to have a quick snack or breakfast ready to eat.

How do you make gluten free muffins rise?

Baking powder is key for making gluten free muffins rise. I like to use 1 teaspoon of baking powder for every cup of gluten free flour. This will help the muffins to be fluffy and light. It will also keep them from being too dense.

How do I store gluten free muffins?

They are best stored in an air tight container after they have cooled fully. They can be left out on the counter for 2 days, but after that I move them to refrigerator so they don't spoil. They can be stored in the refrigerator for up to 5 days.