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Recipe: Oat-Berry Muffins (GF)

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This week, the market had what I can only imagine is the last of the really good summer berries. I bought a big carton of strawberries and blueberries, determined to enjoy one last taste of summertime before the pumpkins and the autumn fruits and veggies fill up every bin.

This is a recipe that I adapted slightly from a blueberry muffin recipe posted on the Skinnytaste blog. The combination of fresh berries, cinnamon and oats is divine! And I love that they’re a gluten-free breakfast option because, well…there are only so many eggs that a girl can eat!? Anyone who limits gluten knows that breakfast can be a challenge!?

The problem with most gluten free baked goods is that they can be extremely dense. The addition of applesauce in this recipe makes these muffins very moist and light. I find that, when served with a smear of almond butter and some fresh fruit, they make a satisfying (and lovely!) breakfast or snack.

As far as I’m concerned, it’s the perfect way to savor the sweetness of summer, while ushering in the toasty, cinnamon-y goodness of autumn.

Buon Appetit!



Oat and Blueberry Muffins

Servings 12


  • 1 ½ cups gluten free quick oats
  • 1 cup almond milk
  • ½ cup brown sugar
  • 2 Tbsp. Honey
  • ½ cup unsweetened applesauce
  • 2 egg whites
  • 1 Tbsp. Canola oil
  • 1 tsp. Vanilla extract
  • cup gluten free flour/baking mix (I prefer Bob’s Red Mill GF All Purpose
  • Flour)
  • 1 tsp. Baking powder
  • ½ tsp. Baking soda
  • 1/2 tsp. Salt
  • 1 cup of fresh berries you may use any combination of strawberries, blueberries and/or raspberries


  1. Place oats in the food processor and pulse a few times to turn the oats into a coarse powder. Place the oats into a small bowl and add the almond milk. Allow to soda for approximately 30 minutes.
  2. In a medium bowl, combine the brown sugar, honey, applesauce, vanilla, egg whites and oil. Mix well.
  3. In a separate bowl, combine all of the dry ingredients - flour, salt, baking powder and baking soda. Whisk to combine.
  4. Combine the oats/milk mixture with the applesauce mixture and give it a stir.
  5. Slowly add in the dry ingredients, then fold in the berries.
  6. Spoon into the muffin cups and bake for 25 minutes.

Recipe Notes

Makes 12 muffins. Note: Store in an airtight container for up to 5 days (if they last that long!). These muffins also freeze very well.


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