Description
Delightful gluten-free muffins that combine oats and almond flour with juicy blueberries, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups gluten-free oats
- 1 cup almond flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or non-dairy milk)
- 1/4 cup melted coconut oil (or other oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the gluten-free oats, almond flour, brown sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, melted coconut oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
- Fill each muffin cup with the batter until about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.
Notes
To prevent blueberries from sinking, toss them in a bit of flour before folding into the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg