Good Saturday Muffin Morning!!!

It’s going to be a cold one here in the midwest this morning. Only around the ’30s. So this morning I was craving muffins with some hot tea!

I have a little time before I head out to show homes, and this recipe is so easy peasy to make!

My gluten-free blueberry muffins are full of protein and wholesome ingredients. I found this recipe on another site but I mixed it up a bit. There only 5 weight watcher points per muffin! You could make them 4 points by cutting down the sugar or using a sugar substitute.

I use gluten-free oats, unsweetened applesauce, eggs, brown sugar, cane sugar, gluten-free vanilla, baking powder, baking soda, salt, and blueberries.

You could use apples, pumpkin, or another type of berry with this recipe. I mix it up often! I also reserve a little brown sugar to include to the top of the muffin, because this is where the sweetness tastes best!

Ingredients you’ll need:

2 cups of Gluten-Free Oats

2 large eggs ( I beat with a fork before adding to my mix.)

1 cup of unsweetened apple sauce

1/4 teaspoon of gluten-free vanilla

1/4 cup brown sugar

1/4 cup cane sugar ( or regular white sugar)

( raw or regular sugar or a sugar substitute that bakes like sugar totaling 1/2 cup as well)

1 1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt

1 cup of blueberries or 1 apple sliced into small pieces, or berries you like, make sure they’re washed and drained well.

Preheat oven to 350 degrees. Spray a 12 count muffin pan with cooking spray.

In a bowl mix together all dry ingredients, add in your wet ingredients. I beat my eggs a little before adding them to the mix, fold in your blueberries. ( If you use frozen blueberries or any frozen berries make sure they are well thawed before you add them to the batter.

Scoop batter evenly into the 12 muffin pan, I use a 1/4 cup to measure for each.

Bake for 18-20 minutes or until your tester comes out clean. I use a dark pan so they seem to bake faster.

Servings 12