Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins
Indulge in these delightful Blueberry Oatmeal Muffins that are both gluten-free and dairy-free. They are incredibly moist, subtly sweet, and packed with juicy blueberries in every mouthful!
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Ingredients
- 1 1/2 cups quick gluten free oats
- 1 cup unsweetened almond milk
- 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
- 2 tbsp honey
- 1/2 cup unsweetened applesauce
- 1/2 cup brown sugar
Instructions
- 1
Begin by preheating your oven to 400°F. Prepare a muffin tray by placing liners in each cup and giving them a light spray of cooking oil.
- 2
In a food processor or chopper, add the oats and pulse them a few times to break them down. Allow the oats to soak in milk for approximately 30 minutes.
- 3
In a medium-sized mixing bowl, combine brown sugar, honey, applesauce, vanilla extract, egg whites, and oil, stirring until everything is well blended.
- 4
In another bowl, mix together the flour, salt, baking powder, and baking soda using a whisk until all the dry ingredients are evenly combined.
- 5
Add the soaked oats and milk to the sugar and applesauce mixture, stirring thoroughly to combine.
- 6
Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Gently fold in the blueberries.
- 7
Distribute the batter into the prepared muffin tin and bake for 22-24 minutes. Enjoy your delicious muffins!