Gluten-Free Blueberry Muffins

Ready for a snack that’s healthy, satisfying, and packed with juicy blueberries? These are perfect for busy mornings, an afternoon snack, or excellent with tea!

Ingredients

• 1 cup oat flour (alternatively you can use 1:1 Gluten Free A.P. flour blend, or if you’re not gluten free, 1 cup all purpose flour)
• ⅓ cup plant based vanilla protein powder
• 1 tsp cinnamon
• ½ tsp ground ginger
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp sea salt
• 1 cup unsweetened applesauce
• 2 eggs
• ⅓ cup creamy almond butter
• 2 tbsp maple syrup
• 2 tbsp almond milk
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup frozen blueberries, plus more for topping if desired

Instructions

1. Preheat the oven to 375°F and line a standard size, 12 cup muffin tin with parchment liners.
2. In a large mixing bowl add the oat flour, protein powder, cinnamon, ginger, baking powder, baking soda, and sea salt. Stir together until well combined and set aside.
3. In a separate small bowl, whisk together the applesauce, eggs, almond butter, maple syrup, almond milk, apple cider vinegar and vanilla extract. Mix until well combined and smooth.
4. Add the wet ingredients to the flour mixture and stir well until the batter is smooth. Gently fold in the frozen blueberries.
5. Evenly distribute into the prepared muffin tin. Top with extra blueberries (about 3 per muffin) if desired.
6. Bake in the preheated oven for about 24- 27 minutes, or until the muffins have risen and are golden brown.
7. Remove from the oven and let cool in the tin for about 10 minutes, or until handleable, then place on a cooling rack.