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Homemade Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins photo

Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins

These Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins are a deliciously healthy treat packed with oats and fresh blueberries!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1.5 cups quick gluten-free oats certified gluten-free
  • 1 cup unsweetened almond milk
  • 0.5 cup brown sugar packed
  • 2 tbsp honey
  • 0.5 cup unsweetened applesauce
  • 2 large egg whites
  • 1 tbsp coconut or canola oil
  • 1 tsp vanilla extract
  • 2/3 cup Bob's Red Mill Gluten Free All Purpose Flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup fresh blueberries
  • Baking spray for greasing the muffin tin

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Lightly grease a muffin tin with baking spray or line it with muffin liners.
  3. Step 3: In a large mixing bowl, combine almond milk, brown sugar, honey, applesauce, egg whites, oil, and vanilla extract. Whisk until well combined.
  4. Step 4: In another bowl, mix together oats, gluten-free flour, baking powder, baking soda, and salt. Stir to combine.
  5. Step 5: Pour the dry mixture into the wet ingredients and gently fold until just combined.
  6. Step 6: Gently fold in the blueberries.
  7. Step 7: Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  8. Step 8: Bake for 18-20 minutes, or until a toothpick comes out clean.
  9. Step 9: Let cool for 5 minutes, then transfer to a cooling rack.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week.
  • Freeze muffins in a single layer for up to 3 months.