Gluten Free Blueberry Oat Muffins
These allergy friendly blueberry muffins are filled with fiber and flavor all while being gluten free, dairy free, and low sugar. These are the perfect, healthy breakfast muffin!
Servings 12 muffins
Ingredients
- 1 cup 1:1 gluten free flour
- 1/2 cup tigernut flour or almond flour
- 1/2 cup gluten free oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 eggs
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil or butter of choice olive oil should work too
- 1/4 cup yogurt of choice I used a vegan yogurt
- 1/4 cup milk of choice I used a dairy free milk
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350F.
- Whisk together all the dry ingredients (flours, oats, baking powder, and cinnamon) in a medium bowl and set aside
- In a large bowl, beat together the eggs, maple syrup, oil/butter, yogurt, and milk until smooth.
- Add the dry ingredients to the wet and mix on low to combine.
- Fold in the blueberries and set the batter aside while you line your muffin tine.
- Line your muffin tin then divide the batter into 12. If you prefer your muffins to be sweeter, sprinkle some coconut or brown sugar on top!
- Bake muffins for 25-30 minutes or until a toothpick comes out clean with just a few crumbs on it.
- Let muffins cool for 10 minutes in the tin before removing to a wire rack to finish cooling.
- These muffins aren't super sweet so they are the perfect breakfast addition or drizzle with some honey!