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Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins
4.71
from
37
votes
These Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins are insanely good. So moist, and lightly sweetened, studded with blueberries in every bite!
Prep Time:
35
minutes
mins
Cook Time:
25
minutes
mins
Total Time:
1
hour
hr
Yield:
12
servings
Course:
Breakfast, Brunch
Cuisine:
American
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
baking spray
Instructions
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!!
Nutrition
Serving:
1
muffin
,
Calories:
148
kcal
,
Carbohydrates:
32.5
g
,
Protein:
3
g
,
Fat:
2.5
g
,
Saturated Fat:
0.2
g
,
Sodium:
168.5
mg
,
Fiber:
2.5
g
,
Sugar:
18
g
- WW Points:
5