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Gluten-free Bakery-Style Blueberry Muffins

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5 from 5 reviews

Gluten-free Bakery-Style Blueberry Muffins made with all nut-free and egg-free ingredients for an easy and healthy blueberry muffin recipe!

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes

Yield: 9 muffins 1x

Ingredients

Scale
  • 1 cup unsweetened organic applesauce (or sub same amount mashed banana)
  • 1 flax egg (or sub pasture-raised egg)
  • 1/4 cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 1/3 cup liquid coconut oil
  • 2 cups gluten-free oat flour (or sub spelt flour)
  • 1/2 cup coconut sugar
  • 4 teaspoons baking powder
  • 4 tablespoons Vital Proteins Collagen Peptides (I used the vanilla creamer)
  • 1/2 teaspoon cinnamon
  • 3/4 cup organic blueberries (fresh or frozen)

Instructions

  1. Preheat oven to 400 degrees and line a muffin tray with liners or grease well
  2. In a large bowl, mix together the applesauce, flax egg, milk, vanilla extract and coconut oil until well combined
  3. Mix in the in flour, sugar, baking powder, collagen and cinnamon until smooth and batter is mixed well
  4. Fold in blueberries and fill each muffin liner with batter
  5. Bake in oven for 5 minutes on 400 degrees then change temperature to 375 degrees and bake for 20 minutes
  6. Allow the muffins to cool for a few minutes then enjoy!

Notes

*Store leftovers in the fridge for 5 days or freeze them for a couple months

  • Author: Rachel

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