Oatmeal Blueberry Muffins – Gluten Free
By Susan Arruda
Yield: 18 muffins
1 cup wheat free (uncontaminated) rolled oats
1 cup amaranth flour
1 cup sorghum flour
¾ cup brown rice flour
1/3 cup oat bran
1/3 cup tapioca starch
1 tbsp. baking soda
2 tsp. xanthan gum*
Pinch sea salt
½ cup brown sugar
1/3 cup high quality/high oleic cooking oil
2 tbsp. agave nectar
¾ cup Greek yogurt
1/3 cup skim milk
1/3 cup applesauce
1 cup blueberries (fresh or frozen)
Preheat Oven to 350 oF.
Combine the dry ingredients in a bowl and stir together.
Beat the eggs with the brown sugar in a separate bowl. Add the oil. Add the remaining wet ingredients and mix well to combine.
Add the dry ingredients to the wet and stir to combine, using a large mixing spoon.
Add the blueberries and stir to combine.
Divide the mixture into greased muffin tins and bake at 350 for approximately 15-20 minutes or until a toothpick or wooden skewer inserted in the center comes out clean.