Gluten-Free Blueberry Oat Muffins

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This summer has flown by in a speedy blur, its been good with multiple beach days, an afternoon at a friend’s lake house, yoga in the park, the eclipse, adventures both near and further a far (and another on the very near horizon). As a kid my summer’s seemed to extend through what felt like the most wonderful weeks of trips to the farm, camping at Mt Lassen and Big Sur, and trips to Lake Tahoe; the days and weeks felt long and time before returning to school felt like epic seasons of fun. Today summer’s feel like they end just as they start but the years too seem to speed by faster then I can even understand where May, June, July, and August have gone.

But as all of these weeks have continued to march by there is one thing that I did enjoy more then most other things this summer – blueberries. For me it felt like perhaps it was the summer of blueberries, they were so very sweet and delicious, the farmers market seemed to be adorned with the blue juicy jewels and every week I went back for more. I ate them – one, two, three just like Sal in the classic children’s book, as I walked home from the market; I ate them over yogurt, in pancakes, with chia pudding, in smoothies, in salads, any way I could. I am rather surprised I myself did not turn into a giant blueberry like Violet in Willy Wonka. On the last week that the market seemed to be filled with the plenitude of this summer’s blueberries I made what may be my favorite thing all summer, these-gluten free oat blueberry muffins.

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I have made my share of blueberry muffins over the years (some healthy, others less so) but I always felt like there was nothing to shout about, a little too sweet, not blueberry forward enough for me, and just lacking in the something special that would make me return and return to a recipe. But because I like blueberries and muffins I have never given up and kept looking and trying recipes. I found this recipe on Skinny taste and loved it! Its not too sweet, full of the blueberry flavor I love and somehow complimented by the oats, it walks the fine line of delicious and healthy. And I loved them! I made these gluten-free because I had some gluten-free flour left over from baking for a friend, but you could make these with regular flour and they would be just as delightful.

Another summer may be approaching its close but the long days and the memories will stay with me, plus I have a few of these muffins frozen for a nice fall day to recall the bounty of this summer and to relive the splendor of all of those blue beauties that I enjoyed.

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Gluten-Free Blueberry Oat Muffins from Skinny Taste

Ingredients:
1 1/2 cups quick gluten free oats
1 cup unsweetened almond milk
1/2 cup brown sugar
2 tbsp honey
1/2 cup unsweetened applesauce
2 large egg whites
1 tbsp coconut or canola oil
1 tsp vanilla extract
2/3 cup Bobs Red Mill Gluten Free 1 to 1 Baking Flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries

  • Preheat oven to 400°F. Line a muffin tin with muffin liners.
  • Place oats in a food processor or chopper and pulse a few times. (I didn’t have time for this step so I just soaked the oats directly and I liked it fine). Soak oats in milk for about 30 minutes.
  • In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.
  • In a third bowl combine flour, salt, baking powder, baking soda and whisk to combine.
  • Combine oats and milk with sugar, applesauce mixture and mix well.
  • Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
  • Spoon into the muffin tin and bake for 22-24 minutes.

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