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Oatmeal Blueberry Muffins | GreenSmoothieGirl

Photo of two oatmeal blueberry muffins top-view with raw oatmeal scattered on white surface from "Oatmeal Blueberry Muffins" recipe by Green Smoothie Girl

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!

Course Breakfast, Snack
Keyword amaranth, applesauce, Blueberry, raw honey, rice milk, sorghum
5 minutes
25 minutes
30 minutes
6
217 kcal

  • 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

  1. Preheat oven to 350 F

  2. Add sorghum, amaranth, oats, sea salt, and baking soda to a mixing bowl and stir to combine.

  3. In a separate bowl, mix applesauce, egg, rice milk, and honey.

  4. Add dry ingredients to wet ingredients and stir to combine. Mix in dried blueberries.

  5. Line muffin pan with 10-12 baking cups. Spoon mixture into baking cups evenly.

  6. Bake for 20-25 minutes, rotating muffin pan halfway through baking. Check muffins with a toothpick for doneness. Enjoy!

[Related Recipe: Oatmeal Breakfast Smoothie]

[Related Post: 10 Easy Green Smoothie Recipes Kids Of All Ages Will Love]

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