Maple Blueberry Muffins
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 12 1x
Description
This recipe is so good it tastes like a pancake in the form of a muffin! Gluten-free, oil-free, dairy-free, and nut-free.
Ingredients
Scale
- 2 cups old-fashioned oats* (gluten-free, if needed)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup unsweetened apple sauce**
- 1/2 cup pure maple syrup
- 1 egg***
- 2 tsp pure vanilla extract
- 1 cup blueberries
Instructions
- Preheat your oven to 350F and spray a muffin tin with coconut oil.
- In a food processor, grind your oats until about 2/3 becomes a powder.
- In a small bowl combine your oat flour, baking soda, and baking powder.
- In a large bowl mix together your apple sauce, syrup, egg, and vanilla.
- Add the dry ingredients to the wet ingredients and mix well.
- Gently fold in the blueberries.
- Divide mixture into 12 muffin cups and bake for 20 minutes.
Notes
Oat-Flour Substitute*
Not gluten-free? No problem, simply sub in your favourite flour – whole grain, spelt, coconut, etc.
Power up on Protein**
If you are not lactose intolerant or dairy-free, swap your apple sauce for plain, non-fat Greek yogurt to increase the protein.
Make it Egg-Free***
Substitute the egg for one flax egg to make it egg-free.
