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.
Oat and Blueberry Muffins
- 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
- ⅔ cup gluten free flour/baking mix (I prefer Bob’s Red Mill GF All Purpose
- 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
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.
In a medium bowl, combine the brown sugar, honey, applesauce, vanilla, egg whites and oil. Mix well.
In a separate bowl, combine all of the dry ingredients - flour, salt, baking powder and baking soda. Whisk to combine.
Combine the oats/milk mixture with the applesauce mixture and give it a stir.
Slowly add in the dry ingredients, then fold in the berries.
Spoon into the muffin cups and bake for 25 minutes.
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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