My youngest has been asking for muffins lately. I’ve been fighting the cold that she and my 8-year-old son had the past few weeks, and admit I didn’t feel like doing much. These muffins are so easy, I really didn’t have an excuse, so I made them for snack today and everyone loved them. Totally worth the very minimal effort when I saw the excitement on my little girl’s face!
Easy Gluten-Free Blueberry Muffins
Ingredients
- 2 cups oat flour (I just throw whole oats in my blender for this)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp vanilla
- 1/3 cup pure maple syrup
- 1/3 cup unsweetened applesauce
- 2 T melted coconut oil
- 2 eggs (or use flax egg replacements for egg-free)
- 1 heaping cup blueberries
Instructions
- Preheat oven to 350.
- Mix all dry ingredients in one bowl
- Mix wet in another.
- Add wet to dry.
- Mix until combined
- Fold in the blueberries.
- Spoon batter into lined muffin tins
- Bake for about 10-12 minutes or until a toothpick comes out clean.
- Wait until muffins are completely cooled before removing form pans.
Yep, it’s just THAT easy! These muffins should be stored in the fridge. They should last about 2 weeks that way. You can also freeze them for longer storage.
Posted in Recipes
