Gluten-Free Blueberry Muffins

Stability Nutrition

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Gluten-Free Blueberry Muffins

November 18, 2024 | Smart Snacks, Sweet Treats

Ready for a snack that’s healthy, satisfying, and packed with juicy blueberries? You’re going to love these!

Hello Stability Nutrition Friends!

I'm here to share a quick, delicious recipe with you. These Gluten-Free Blueberry Muffins are a delicious blend of wholesome ingredients and irresistible flavor. 

Packed with protein, naturally sweetened, and bursting with blueberries, they’re perfect for breakfast, snacks, or even a quick dessert. Made with oat flour and plant-based protein powder, they deliver a tender texture and a boost of nutrition in every bite.

Easy to whip up and freezer-friendly, these muffins are great for busy weeks or meal prep. Whether you enjoy them fresh out of the oven or reheat one later, they’ll bring a little comfort and nourishment to your day. Enjoy!

Gluten-Free Blueberry Muffins

Ready for a snack that’s healthy, satisfying, and packed with juicy blueberries? These are perfect for busy mornings, an afternoon snack, or excellent with tea!

Author: Elisa | Stability Nutrition

Yield: 12 standard size muffins

Ingredients:

• 1 cup oat flour (alternatively you can use 1:1 Gluten Free A.P. flour blend, or if you’re not gluten free, 1 cup all purpose flour)

• ⅓ cup plant based vanilla protein powder

• 1 tsp cinnamon

• ½ tsp ground ginger

• 1 tsp baking powder

• ½ tsp baking soda

• ¼  tsp sea salt

• 1 cup unsweetened applesauce

• 2 eggs

• ⅓ cup creamy almond butter

• 2 tbsp maple syrup

• 2 tbsp almond milk

• 1 tsp apple cider vinegar

• 1 tsp vanilla extract

• 1 cup frozen blueberries, plus more for topping if desired

Instructions:

1. Preheat the oven to 375°F and line a standard size, 12 cup muffin tin with parchment liners.

2. In a large mixing bowl add the oat flour, protein powder, cinnamon, ginger, baking powder, baking soda, and sea salt. Stir together until well combined and set aside.

3. In a separate small bowl, whisk together the applesauce, eggs, almond butter, maple syrup, almond milk, apple cider vinegar and vanilla extract. Mix until well combined and smooth.

4. Add the wet ingredients to the flour mixture and stir well until the batter is smooth. Gently fold in the frozen blueberries.

5. Evenly distribute into the prepared muffin tin. Top with extra blueberries (about 3 per muffin) if desired.

6. Bake in the preheated oven for about 24- 27 minutes, or until the muffins have risen and are golden brown. 

7. Remove from the oven and let cool in the tin for about 10 minutes, or until handleable, then place on a cooling rack.

8. Enjoy!

Notes:

For Meal Prep: Allow muffins to cool completely, and store in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week. For longer storage, freeze in an airtight container or ziplock bag. 

To defrost: thaw overnight or pop in the microwave for a quick snack.

In good health and happiness,

Elisa