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Photo of two oatmeal blueberry muffins top-view with raw oatmeal scattered on white surface from

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!