Blueberry Oat Breakfast Muffins (Gluten-free)
These gluten-free blueberry oat muffins are slightly sweetened with honey and packed full of protein and fibre. They're sure to keep you satisfied until lunchtime!
Total Time 30 minutes
Servings 8 large muffins
Ingredients
- 1 cup fine almond flour
- ½ cup brown rice flour
- ½ cup oat flour
- ½ tsp. baking soda
- ¼ tsp. fine sea salt
- ¼ tsp. ground cinnamon
- 3 eggs
- ¼ cup honey melted
- 1 TB. lemon juice
- 2 TB. coconut oil melted
- 2 TB. unsweetened apple sauce
- 1 tsp. pure vanilla extract
- 1 cup fresh blueberries lightly coated in oat flour
- 1 TB. rolled oats for sprinkling on top
Instructions
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Preheat oven to 325°F. Line muffin pan with cups or parchment paper.
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In a large bowl, whisk together dry ingredients. To a small bowl, add wet ingredients and mix well.
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Pour wet ingredients into dry and stir until just combined. Fold in coated blueberries.
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Fill muffin cups ¾ full. Sprinkle the top of each muffin with rolled oats.
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Bake for 20-25 minutes until golden brown and top of muffin springs back when lightly touched. Transfer to a cooling rack.
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These muffins are best enjoyed the day they're made but can be stored in an airtight container for up to a few days or popped into the freezer for later.
Recipe Notes
- Gluten-free oat flour and rolled oats are labelled as such. I used Bob's Red Mill brand. If gluten isn't a concern, you can use any oat flour or whole grain rolled oats. As an option, make your own oat flour by running rolled oats through a food processor, then passing through a sifter. The leftover larger pieces can be eaten as instant oats.
- Fresh blueberries are best, but you can use frozen. You may also have to adjust the baking time to a bit longer.