Looking for that bakery muffin that hits all the right spots? Then this Gluten Free Blueberry Muffins is just for you. Lower in sugar and saturated fat than your average muffin, you can feel good about enjoying this with your coffee or serving it to your littles as part of a balanced meal plan!
In a large bowl, whisk together the almond butter, milk, applesauce, egg, and almond extract until combined.
Stir the oat flour, baking soda, powder, and salt into the wet mixture until uniformly combined.
Evenly distribute batter into 9 muffin liners. Bake for 18 minutes or until tops are golden brown and wooden toothpick when inserted comes out clean. Let cool 5 minutes before enjoying.
Store muffins in an airtight container on the counter for 3 to 5 days, in the refrigerator for 7 to 10 days, or freeze for up to 3 months for best quality.
Notes
Here are a few modifications you can make to suit your families needs:
For nut allergies, swap sunflower seed butter for the almond butter and vanilla extract for almond extract. Omit the almonds on top and garnish with seeds of choice.
If you have fresh blueberries, feel free to use those in this recipe in place of frozen.
While I like using oat flour because you can make it very inexpensively by pulsing old fashioned oats, you can also use 50-50 split of almond flour and oat flour for a lower carb option.
To make oat flour, simply pulse rolled oats until flour like consistency is achieved in a blender or food processor.
Nutrition Facts
Gluten Free Blueberry Muffins
Amount Per Serving
Calories 163Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Cholesterol 21mg7%
Sodium 163mg7%
Potassium 239mg7%
Carbohydrates 16g5%
Fiber 3g12%
Sugar 4g4%
Protein 6g12%
Vitamin A 39IU1%
Vitamin C 2mg2%
Calcium 99mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.