Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins
User Reviews
4.7
Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins
Description
Gluten-Free, Dairy-Free Blueberry Oatmeal Muffins are prepared by soaking ground gluten-free oats in almond milk, which softens the oats and contributes to the moisture and texture of the muffins. The batter includes brown sugar, honey, unsweetened applesauce, egg whites, and coconut oil, providing natural sweetness and fat without dairy. A gluten-free all-purpose flour blend is combined with baking powder and baking soda to provide lift, ensuring a light crumb despite the absence of gluten.
Fresh blueberries are folded gently into the batter to distribute bursts of fruity flavor throughout. After spooning the batter into prepared muffin tins, baking at 400°F results in muffins with a golden exterior and a soft, tender interior that holds its shape well.
These muffins make an accessible option for those avoiding gluten and dairy, suitable for breakfast or a quick snack. The use of applesauce offers moisture and some sweetness, reducing the need for excess sugar. Baking spray and liners help with easy removal after baking.
Ingredients
- 1 1/2 cups gluten-free quick oats
- 1 cup almond milk unsweetened
- 1/2 cup brown sugar (packed)
- 2 tbsp honey
- 1/2 cup applesauce unsweetened
- 2 egg large, whites
- 1 tbsp coconut oil or canola oil
- 1 tsp vanilla extract
- 2/3 cup all-purpose flour Bob's Red Mill gluten free brand
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup blueberries fresh
- 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 Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 148kcal | 7% |
| Carbohydrates | 32.5g | 11% |
| Protein | 3g | 6% |
| Fat | 2.5g | 4% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 168.5mg | 7% |
| Fiber | 2.5g | 10% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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