Oatmeal Blueberry Muffins - Wheat and Gluten Free

Oatmeal Blueberry Muffins

I love making muffins for a bread alternative. As the only food mutant in the house, feeding everyone wheat-free can get to be expensive. Muffins are a great way to have single serving breads ready to go, and they can be frozen for up to about two months and microwaved when needed.  This recipe was inspired by a recipe from Dinner at the Zoo, but I've changed it around a bit to make it wheat and gluten free.

Ingredients

    1/2 cup Bob’s Red Mill 1 for 1 GF flour

    1/4 cup Bob’s Red Mill coconut flour

    1/4 cup Bob’s Red Mill white sorghum
    flour

    1 1/2 cups Bob’s Red Mill Gluten Free
    quick oats

    1/2 cup granulated sugar

    1/4 teaspoon salt

    1 tablespoon baking powder

    1 cup almond milk

    1 egg

    2 tablespoons canola oil

    2 teaspoons vanilla extract

    1 cup of blueberries fresh or frozen

Instructions

Preheat oven to 400 degrees.

Whisk dry ingredients in a large bowl.  In a separate bowl, whisk together egg, milk, oil and vanilla.  Add the wet ingredients to the dry ingredients stirring just until all of the ingredients are combined.  Gently fold in the blueberries.

Divide the batter evenly between the 12 muffin cups (just under 1/4 cup each).  Bake for approximately 20 minutes until muffins are lightly browned and a toothpick comes out clean.

Nutrition Facts

Servings 12.0

Amount Per Serving

calories 157

% Daily Value *

Total Fat 4 g         6 %

Saturated Fat 1 g               4 %

Monounsaturated Fat 2 g

Polyunsaturated Fat 1 g

Trans Fat 0 g

Cholesterol 16 mg             5 %

Sodium 67 mg     3 %

Potassium 31 mg               1 %

Total Carbohydrate 26 g   9 %

Dietary Fiber 3 g 12 %

Sugars 10 g         

Protein 3 g           7 %

Vitamin A             1 %

Vitamin C             2 %

Calcium                5 %

Iron        6 %

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.