Submitted by: Carrie Irwin
Prep Time: 10 Minutes
Cook Time: 16 Minutes
Servings: 12
Mmm... gluten-free blueberry applesauce muffins!
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. coconut sugar
1/4 c. Greek yogurt
1 c. applesauce
3 egg
4 tbsp. coconut oil
1/2 tsp. vanilla extract
1 c. blueberries
2 c. old-fashioned oats
Preheat oven to 350ºF. Line 12 cups of a muffin pan with cupcake liners.
Measure out oats into a blender or food processor, and grind them into a flour consistency.
Combine oat flour, baking powder, baking soda, cinnamon, nutmeg, and coconut sugar in a large bowl.
In a separate bowl, lightly beat eggs and mix with Greek yogurt, melted coconut oil, applesauce, and vanilla. Add dry ingredients to wet ingredients, and stir to mix well. Stir in blueberries until evenly distributed.
Divide batter among the 12 lined muffin cups. Bake for 16 minutes or until lightly browned.
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