Heart-Healthy Gluten-Free Blueberry Muffins
Start your day with a wholesome and flavorful treat by trying these Heart-Healthy Gluten-Free Blueberry Muffins! Bursting with juicy fresh blueberries and a hint of zesty lemon, these muffins are naturally sweetened with honey and made with nutrient-rich gluten-free oat flour and almond flour for a nourishing twist. Unsweetened applesauce keeps them moist and lowers the fat content, while cinnamon adds a comforting warmth. Perfect for a quick breakfast or a satisfying snack, these muffins are dairy-free and packed with heart-healthy ingredients, making them a fantastic option for anyone seeking a balanced, gluten-free lifestyle. Plus, they come together in just 30 minutes, making them as convenient as they are delicious!
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Ingredients
- 1.5 cups Gluten-free oat flour
- 0.5 cups Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cups Unsweetened applesauce
- 0.25 cups Honey
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.5 cups Almond milk (unsweetened)
- 1 cup Fresh blueberries
- 1 teaspoon Lemon zest
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a muffin tin with twelve paper liners or lightly grease with a small amount of cooking spray.
Step 2
In a large bowl, whisk together the gluten-free oat flour, almond flour, baking powder, baking soda, cinnamon, and salt until well combined.
Step 3
In a separate bowl, combine the unsweetened applesauce, honey, vanilla extract, and egg. Whisk until smooth and well mixed.
Step 4
Add the wet ingredients to the dry ingredients and stir gently. Pour in the almond milk and continue stirring until just combined. Be careful not to overmix.
Step 5
Gently fold in the fresh blueberries and lemon zest, distributing evenly throughout the batter.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Step 7
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffins from the oven and allow them to cool in the muffin tin for about 5 minutes before transferring to a wire rack to cool completely.
Step 9
Enjoy these muffins warm or store them in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (751.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1430.3 |
| Total Fat 46.1g | 0% |
| Saturated Fat 6.1g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 1875.0mg | 0% |
| Total Carbohydrate 220.0g | 0% |
| Dietary Fiber 31.4g | 0% |
| Total Sugars 80.0g | |
| Protein 49.5g | 0% |
| Vitamin D 103.8IU | 0% |
| Calcium 499.2mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 1185.2mg | 0% |
Source of Calories