Description
These Gluten Free Blueberry Muffins are bursting with juicy blueberries. They are perfect for breakfast or mid-day snack.
Ingredients
Scale
- 1 cup plain nonfat Greek yogurt
- 1 ripe banana
- 2 eggs
- 2 cups rolled oats, certified gluten free if needed
- 1/4 cup sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat oven to 400°F. Spray a muffin tin with nonstick cooking spray or line with paper liners*. Set aside.
- Add all ingredients except blueberries to a high power blender or food processor. Blend on high until batter is smooth. Stir in blueberries with a rubber spatula.
- Pour batter into prepared muffin tin, filling each cup about ¾ full.
- Bake for 15-18 minutes or until they are golden on top and a toothpick inserted into the middle comes out clean. To store, keep in an air-tight container for up to 5 days.
Notes
*Since there is no oil in these muffins, the finished product might stick to paper liners. To prevent this, simply spray the paper liners with cooking spray before filling with batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 107
- Sugar: 7.4 g
- Sodium: 133 mg
- Fat: 2 g
- Saturated Fat: 0.5
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 32 mg