Description
Delicious gluten-free and dairy-free blueberry oat muffins sweetened with maple syrup, perfect for a healthy breakfast or snack.
Ingredients
Scale
- 1 cup gluten-free oats
- 1 cup almond milk (or any dairy-free milk)
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 cup fresh blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the gluten-free oats, baking powder, baking soda, and salt.
- In another bowl, whisk together the almond milk, maple syrup, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins can be frozen for up to 2 months.
- Feel free to substitute blueberries with other berries or fruits.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg