Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins

Name: Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins
Total time: 60 min
Yield: 12 servings
Cuisine: Indonesian
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

These Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins are insanely good. So moist, and lightly sweetened, studded with blueberries in every bite!

⏱️ 60 min 🔪 Prep: 35 min 🔥 Cook: 25 min 📊 Medium 👁️ 14 views

👨‍🍳 Start Cooking

Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins

Foto: Skinnytaste

Ingredients

12 servings

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

Steps

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!!