This is a recipe that I adapted slightly from a blueberry muffin recipe posted on the Skinnytaste blog. The combination of fresh berries, cinnamon and oats is divine! And I love that they’re a gluten-free snack option.
The problem with most gluten free baked goods is that they can be extremely dense. The addition of applesauce in this recipe makes these muffins very moist and light. I find that, when served with a smear of almond butter and some fresh fruit, they make a satisfying (and lovely!) breakfast or snack.
Oat and Blueberry Muffins
- 1 ½ cups gluten free quick oats
- 1 cup almond milk
- ½ cup brown sugar
- 2 Tbsp. Honey
- ½ cup unsweetened applesauce
- 2 egg whites
- 1 Tbsp. Canola oil
- 1 tsp. Vanilla extract
- ⅔ cup gluten free flour/baking mix (I prefer Bob’s Red Mill GF All Purpose
- 1 tsp. Baking powder
- ½ tsp. Baking soda
- 1/2 tsp. Salt
- 1 cup of fresh berries you may use any combination of strawberries, blueberries and/or raspberries
- Place oats in the food processor and pulse a few times to turn the oats into a coarse powder. Place the oats into a small bowl and add the almond milk. Allow to soda for approximately 30 minutes.
- In a medium bowl, combine the brown sugar, honey, applesauce, vanilla, egg whites and oil. Mix well.
- In a separate bowl, combine all of the dry ingredients – flour, salt, baking powder and baking soda. Whisk to combine.
- Combine the oats/milk mixture with the applesauce mixture and give it a stir.
- Slowly add in the dry ingredients, then fold in the berries.
- Spoon into the muffin cups and bake for 25 minutes.
Makes 12 muffins. Note: Store in an airtight container for up to 5 days (if they last that long!). These muffins also freeze very well