Gluten-Free Blueberry Oatmeal Muffins
Preheat oven to 325 degrees F
Bake for 20-25 minutes
1 Cup oatmeal
1/2 cup almond meal/ almond flour
1/4 cup potato starch (NOT potato flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
1/2 cup yogurt, any flavour
1/2 cup water
1 whole egg
1 mashed banana OR 1/2 cup applesauce
1 Tbsp melted butter
1/4 tsp cinnamon
3/4 to 1 cup frozen blueberries
Mix together the dry ingredients, making sure there are no lumps.
Make a little space and mash the banana in the same bowl. Add the yogurt, water, and egg and mix together, then mix into the dry ingredients. Drizzle the melted butter over it all, and blend together.
Stir in the cinnamon and the frozen blueberries. Fill muffin tins fairly full, and bake in 350 degree oven for 20 to 25 minutes.
These don't rise too much, and really should be left to cool somewhat before eating. I can never seem to wait, though, and they are fine when too hot to eat.
Sounds healthy and delicious.Cant wait to prepare this. I love blueberries. Blueberry and oatmeal is a new combo to me. I’m gonna try this tomo. Hope it comes out well.
My family’s gonna love this. Thanks for sharing. This is one of the healthy tips on eating healthy I have ever seen online this month. 🙂
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