Heart-Healthy Gluten-Free Blueberry Muffins
Packed with wholesome ingredients and bursting with vibrant flavor, these Heart-Healthy Gluten-Free Blueberry Muffins are a guilt-free indulgence perfect for breakfast or snacks. Made with a nourishing blend of gluten-free oat flour and almond flour, they're naturally sweetened with honey and unsweetened applesauce, delivering a moist, tender crumb without refined sugars. Fresh blueberries and a hint of lemon zest infuse every bite with refreshing sweetness, while warm notes of cinnamon tie the flavors together beautifully. Dairy-free and low in fat, these muffins come together in just 30 minutes, making them a convenient option for busy mornings or meal prep. Enjoy them fresh out of the oven or store them for a satisfying grab-and-go treat that’s both nutritious and delicious!
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Recipe Information
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
Instructions
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.
In a large bowl, whisk together the gluten-free oat flour, almond flour, baking powder, baking soda, cinnamon, and salt until well combined.
In a separate bowl, combine the unsweetened applesauce, honey, vanilla extract, and egg. Whisk until smooth and well mixed.
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.
Gently fold in the fresh blueberries and lemon zest, distributing evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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.
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
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1875 mg | 82% | |
| Total Carbohydrate | 220.0 g | 80% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 80.0 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 499 mg | 38% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
