These lightened up blueberry muffins are the perfect start to my day with a cup of coffee (or any time of day)! Blueberries are not only high in antioxidants, but are anti-inflammatory, and can also protect against various forms of cancer. By using gluten-free oats and flour, and sugar substitutes like applesauce and coconut sugar to sweeten, you'll never feel guilty about eating them.
Makes 12 muffins
1 1/2 cups of gluten free oats
1 cup unsweetened almond milk
1/2 cup coconut sugar
2 tbsp honey
1/2 cup applesauce
2 egg whites
1 tbsp olive oil (or coconut oil)
1 tsp vanilla extract
2/3 cup all-purpose gluten-free flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries
1. Preheat oven to 400 degrees.
2. Line muffin tin with liners and spray lightly with oil.
3. Place oats in a chopper or food processor and pulse a few times to grind. Soak oats in milk and set aside.
4. In a medium bowl, combine coconut sugar, honey, applesauce, vanilla, egg whites, oil and mix well.
5. In a separate bowl, combine flour, salt, baking powder and baking soda.
6. Combine oats and milk with wet ingredients and mix well.
7. Add in dry ingredients and mix until combined. The dough will have a more liquid consistency, but this is normal. Fold in blueberries.
8. Spoon mixture into muffin tin and bake for 22-25 minute until golden brown.