Can you believe we’re already half way through February – National Heart Healthy Month!?! I love experimenting with new recipes, especially those that include gluten free heart healthy foods. Finding recipes that fit our gluten free needs as well as our on-the-go lifestyle is always hard and this recipe is a perfect fit!
Enjoy these yummy muffins as part of a high carb snack or breakfast. It?s also an easy way to get your kids to eat something made with 3 heart healthy foods that tastes great! The whole family will love these!
HEART-y Blueberry Oatmeal Muffins
Makes 12
? 2 1/2 cups gluten free, old-fashioned rolled oats*
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
? 1/4 cup chopped almonds
1/4 cup natural applesauce
2 cups unsweetened almond milk
1 egg
1/4 cup pure maple syrup
? 2 cups blueberries, fresh or frozen (Would be yummy with apples, pears, or berries too!)**
1. Preheat your oven to 375 degrees. Place liners in muffin tins.2. Combine oats, baking powder, salt, cinnamon, nutmeg, almonds and blueberries in a bowl.
3. Whisk together applesauce, almond milk, egg, and maple syrup in a small bowl. Pour into dry ingredients. (NOTE: the ?batter? will almost seem soupy. There is no flour to absorb the liquid. Don?t panic, the oats will soak it all up while it?s baking.)
4. Fill lined muffin tins 2/3 full with batter.
5. Bake at 375 degrees for 25-30 minutes or until muffins are golden brown on top.
6. Allow to cool a bit before serving. You can store these in the fridge in an air tight container. To freeze, allow muffins to cool completely then store in air tight container in the freezer.
Enjoy!
Nutritional information: Each muffin has approximately 138.3 calories, 4.3 g protein, 22.6 g carbohydrates, 3.4 g fiber, and 3.6 g fat.
*Non-gluten free oats can be used if available and you’re not avoiding gluten for health reasons.
**The fruit will naturally sweeten the muffins. If you find you want them sweeter, try adding up to 1-2 tablespoons stevia but we enjoy them with just the fruit.
40 Responses
Just made these tonight. DELICIOUS 🙂 thanks for the recipe!
I’m so excited to make these this weekend! I keep looking for great, healthy, on-the-go breakfast and snack options that I can take to the gym before work. Thanks for posting this!
These sound really yummy, but I don’t like make strip..do you have an idea for a substitute that would make them equally good?
Try honey. Or add some vanilla. Replace liquid with almond milk
What can I use in place of eggs for some of your recipes? I have a child that has egg and peanut allergies.. Im trying to lose weight and eat healthy for not just me but my whole family..:) I have a hard time losing weight no matter how much i excercise and diet. thanks in advance! -Kim
How do I keep these from sticking to the paper muffin liners? I feel like I had to bake these forever for them to finally brown and not be so gooey in the middle. Suggestions please?
Quick question, I am allergic to almonds, what could I substitute the almond ingredients with?
You’d need to experiment a little as I’ve not made them any other way.
Just what I’m looking for a good healthy muffin recipe. I wish you would publish a cookbook with more recipe ideas for low carb and high carb days. I’m especially interested in more ways to get my morning vegetables in. Thank you for all the inspiration you and Chris give to others.I am 65 years old and have been trying to loss weight all my life,this diet is finally something I can follow! I have already loss 12 lbs in the first two weeks. Thank you both I am so excited!
Love the recipe! My attempt made 21 muffins though?
Hi, Heidi! I love the recipe, it seems delicious with the blueberries!
Do you think you could tell me the nutritional facts for this recipe?
Also, blueberries are really expensive and hard to find where I live, what fruits do you think I could replace them with?
Thank you so much!
Mari
You’d have to experiment with different fruits.
I just made these… YUM!!! I love them. Thanks 🙂