Blueberry Oatmeal Muffins
This quick and easy recipe has been modified to fit a gluten-free and low-fodmap diet.
Servings: 12 muffins
Ingredients
- 1½ cups rolled oats
- 1 cup gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ⅓ cup maple syrup
- ⅓ cup unsweetened applesauce
- ½ cup milk
- ¼ cup melted butter
- 1 tsp vanilla extract
- 1 egg
- 1 cup blueberries I used frozen
- ¼ cup sliced almonds
Instructions
- Preheat oven to 350°. Grease muffin pan or use liners. I used a silicon pan and opted not to line.
- In a large mixing bowl, combine oats, flour, baking powder, baking soda, salt and cinnamon.
- In a small mixing bowl mix maple syrup, applesauce, milk, butter, vanilla and egg.
- Add wet ingredients to dry and stir until just combined.
- Fold in berries and almonds.
- Place batter into muffin cups - should make exactly 12.
- Bake for approximately 20 minutes.
- Top with a few more almond slices.
- Let cool on a rack before storing.