Description
Gluten Free Blueberry Muffins - bursting with jammy blueberries, chewy oats, sweet cinnamon and made in one bowl!
Ingredients
Scale
Wet ingredients:
- scant 1/2 cup unsweetened applesauce (I use the individual serving sizes and it is the perfect amount)
- 1/3 cup maple syrup
- 1/4 cup coconut sugar
- 2 tablespoons avocado oil OR melted coconut oil, etc.
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
Dry ingredients:
- 1 3/4 cups gluten free oat flour
- 1/4 cup gluten free oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon baking soda
- Pinch salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with liners. Set aside.
- Add the wet ingredients to a large bowl and whisk.
- Add in the dry ingredients and mix until well combined.
- Gently stir in the blueberries and divide the batter evenly into the muffin cups.
- Bake for 25-28 minutes or until the tops spring back when pressed.
- Remove from the oven and let cool for 5 minutes in the muffin tin. Transfer to a wire rack and cool completely. Enjoy!
Nutrition
- Serving Size: 1/12th recipe (1 muffin)
- Calories: 153
- Sugar: 12g
- Sodium: 29mg
- Fat: 2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g