Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, moist muffins made with oats and almond milk, studded throughout with blueberries and lightly sweetened. Gluten- and dairy-free, these are wholesome enough for breakfast or a snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cups quick gluten free oats
- 1 cup unsweetened almond milk
- 1/2 cup brown sugar (packed)
- 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 All Purpose Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh blueberries
- baking spray
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 25m
- Sodium
- 173mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 115mg
- Calcium
- 43mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 173MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.