Description
Delicious and wholesome gluten-free blueberry oat muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup gluten-free oats
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup almond milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, combine gluten-free oats, almond flour, coconut sugar, baking powder, baking soda, and salt; mix well.
- In another bowl, whisk together almond milk, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack.
Notes
For a lighter texture, sift the almond flour. If using frozen blueberries, do not thaw them before adding to the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg