Oatmeal Blueberry Muffins | GreenSmoothieGirl
Are you looking for a yummy, gluten-free muffin recipe? Try my Oatmeal Blueberry Muffins! They’re filling and healthy, good for a snack or on-the-go breakfast. And, you can modify the base recipe too. Try using different berries, nuts, or seeds for a new taste every time.
Oatmeal Blueberry Muffins
Gluten-free blueberry muffins!
- 1/2 cup sorghum flour
- 1 cup amaranth flour
- 1 cup quick cook oats
- 1 tsp sea salt
- 1 tsp baking soda
- 1/2 cup unsweetened applesauce
- 1 egg
- 1 cup rice milk or favorite dairy-free milk
- 1 tbsp honey
- 1/2 - 3/4 cup dried blueberries or favorite dried fruit, nuts, or seeds
Preheat oven to 350 F
Add sorghum, amaranth, oats, sea salt, and baking soda to a mixing bowl and stir to combine.
In a separate bowl, mix applesauce, egg, rice milk, and honey.
Add dry ingredients to wet ingredients and stir to combine. Mix in dried blueberries.
Line muffin pan with 10-12 baking cups. Spoon mixture into baking cups evenly.
Bake for 20-25 minutes, rotating muffin pan halfway through baking. Check muffins with a toothpick for doneness. Enjoy!
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