Gluten-Free Blueberry Muffins

INGREDIENTS

1 1/2 cups quick gluten free oats

1 cup unsweetened almond milk

1/2 cup brown sugar, packed

2 tbsp honey

1/2 cup unsweetened applesauce

2 large egg whites

1 tbsp coconut or canola oil

1 tsp vanilla extract

2/3 cup Bobs Red Mill Gluten Free All Purpose Flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup fresh blueberries

 

Directions:

Preheat oven to 400°F. Line a muffin tin with liners and lightly spray with oil. Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes. In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.

In a third bowl combine flour, salt, baking powder, baking soda and whisk to combine. Combine oats and milk with sugar, applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries. Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!

 

Nutritional Facts: Serving Size: 1 muffin, Calories: 148 calories, Total Fat: 2.5g, Saturated Fat: 0.2g, Carbohydrates: 32.5g, Protein: 3g

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