High Fiber, Gluten Free Blueberry Muffins
Servings 12
Equipment
- 1 Muffin pan
- 1 Mixing bowl
Ingredients
Dry Ingredients
- 1 1/3 C certified gluten-free oat flour
- 1/2 C almond flour (or more oat flour for allergy)
- 1/3 C certified gluten free oat-bran
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
Wet Ingredients
- 2 large eggs, room temperature (or baking egg replacement of your choice)
- 1/2 C unsweetened applesauce
- 1/3 C pure maple syrup
- 1/3 C unsweetened almond milk or milk of your choice
- 1/4 C avocado oil
- 1 tsp vanilla extract
Mix-ins
- 1 1/2 C fresh blueberries
- 1 tsp oat flour
Instructions
- Preheat the oven. Preheat oven to 350°F. Line a 12-cup muffin pan with parchment liners.
- Combine the dry ingredients. In a large mixing bowl, whisk together oat flour, almond flour, oat bran, baking powder, baking soda, cinnamon, and salt.
- Mix the wet ingredients. In a separate bowl, whisk together eggs, applesauce, maple syrup, almond milk, avocado oil, vanilla, and lemon zest until smooth.
- Combine wet and dry ingredients. Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Avoid overmixing.
- Rest the batter. Allow the batter to sit for 5–8 minutes. This gives the oat bran time to absorb moisture, creating a softer texture.
- Fold in the blueberries. Toss blueberries with 1 teaspoon oat flour, then gently fold them into the batter.
- Fill the muffin cups. Divide the batter evenly among the 12 muffin cups, filling each approximately ¾ full.
- Bake. Bake for 22–26 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out without wet batter.
- Cool. Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.
Keep in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
5g Protein per muffin and 4g Fiber per muffin which is 15% of the daily recommended value