Gluten-Free Oat Flour Blueberry Muffins
Simple and delicious blueberry muffins made with oat flour.
Ingredients
- 2 ½ cups/240 g gluten-free oat flour
- 3 tsp baking powder
- ½ tsp fine sea salt
- ½ tsp ground cinnamon
- 2 eggs lightly beaten
- 1 cup whole milk or non-dairy milk of choice
- ½ cup maple syrup
- 3 tbsp olive oil
- 1 ¼ cups fresh blueberries
Instructions
- Preheat oven to 375° F. Line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Add the eggs, milk, maple syrup, and olive oil, stirring only enough to dampen the flour (batter should not be smooth). Add the berries and mix lightly. Spoon batter into the muffin pan, filling each cup about two-thirds full. Let batter rest for 10 minutes.
- Place in the oven and bake for about 20-25 minutes or until lightly browned. Remove from oven and let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
Nutrition
Calories: 154kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 30mgSodium: 221mgPotassium: 137mgFiber: 3gSugar: 1gVitamin A: 73IUVitamin C: 0.003mgCalcium: 103mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!