Blueberry Oatmeal Muffins (Gluten-Free)

With oats, blueberries and almond meal as the main ingredients in this recipe, these muffins make for a great protein-packed, delicious breakfast or snack. Easy to pack in lunches as a desert too- beats a cookie or sugary protein bar and still satisfies your sweet tooth at the end of a meal.

If you are not familiar with almond meal (or almond flour), it makes for a great gluten-free flour that won't spike your blood sugar like many other grain-based flours that leave your stomach growling 2 hours later. Click here for more on cooking or baking with protein-packed nut flours.

Since the almond meal already contains good quality fats, there is no need for a lot of additional oil or butter in this recipe. The apple sauce and the almond meal makes them really moist. I get my almond meal at Trader Joe's- very affordable there!

Blueberry Oatmeal Muffins

Wet Ingredients:

¼ cup organic butter, melted

½ cup honey

½ cup organic unsweetened apple sauce

2 organic eggs

Dry Ingredients:

1 tsp baking soda

¼ tsp sea salt

1 cup oat flour (just grind 1 cup oats in a food processor and voila- you've got flour)

1 cup almond flour/meal

1 cup frozen or fresh organic blueberries

Directions:

Preheat oven to 375 F. Grease muffin pan. Mix all wet ingredients together in one bowl and all the dry ingredients together in another bowl. Gradually add the dry ingredients to the wet ingredients. Then add the blueberries and mix. Pour into a greased muffin pan. Bake for 20-25 minutes. Makes 12 muffins. Enjoy with a tall glass of chilled almond of coconut milk!