Gluten-Free Blueberry Nectarine Muffins
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These Gluten-Free Blueberry Nectarine Muffins have been quite the undertaking for me. From getting the nectarines home safely to getting the recipe just right, I’m finally excited to say that they are ready to be shared with you! And there are still five whole days left of nectarine season! 😉
I decided to make these Gluten-Free Blueberry Nectarine Muffins because my friend gave me a bunch of nectarines from her tree. I told her that I would come and pick them up since she lives close to me. Little did I know that it would be quite the ordeal to pick them up.
I decided to walk to her house (with Baby Luke – this is a key part to the story.). There are some beautiful trails leading to her house that I love to walk on, so I decided to take that route. Well, Luke was fussy that morning (every day, really) and I accidentally took the long way to her house.
We’d been walking for 40 minutes already by the time I arrived at her house. Right when I got there, my precious 5-week old started crying in his stroller. I quickly grabbed the nectarines from her porch and started back home, hoping the movement of the stroller would soothe Baby Luke, as it usually did. Well, it didn’t.
Luke started howling and I started running. Maybe faster movement would get him to stop crying?
Nope. On the side of the road, I picked Luke out of his stroller and rocked him and rocked him, trying to get him to stop crying. It worked for a minute, so I tried to keep going, panicking that we were only halfway home. I was now on the side of a busy main street and was approaching a very busy park. I’m not sure if anyone can relate, but when my kids cry/make a scene in public, it gives me a whole lotta anxiety. So naturally, I started sweating profusely.
Luke would not stop crying so I awkwardly tried to maneuver the stroller into the not-so-accessible public restroom nearby, with Luke in one hand and the stroller in the other. I locked us in a stall and started nursing him standing up. Just to note – I’m all for people nursing in public, but it is really challenging for me to do so with Luke for a number of reasons, so I prefer not to.
In this case, I actually wish I was nursing in public. While I was in the two-stall bathroom, someone came in to use the other stall because they were physically ill (I’ll spare you the details). So that was pleasant to listen to.
When we were all done and I managed to get Luke back in the stroller without crying, I ran all the way home as fast as I could…I had a c-section and I was not cleared by my doctor to exercise at this point! It was survival mode for me.
Once I returned safely to my newborn lair, I began recipe testing with my precious little nectarines who had miraculously survived the chaotic adventure home. To be completely honest, I actually stress ate when I got home and started recipe testing the next day.
Though it took me three tries to get the recipe right, I finally figured it out (which means we’ve been eating A LOT of muffins in the process!)!
My goal was to make a gluten-free muffin that had zero added sugar so that it could serve as both a nutritious and delicious snack or breakfast on the go for kids and adults alike. The muffins get their sweetness from bananas as well as the blueberries and nectarines. That’s it! They have the added benefit of some protein with the addition of yogurt.
What I Love About These Muffins:
They are a nutritious, packable snack for your kids (or for you!) for school or for adventures! They make a delicious morning treat as well. My toddler likes to eat them with his yogurt for breakfast and I like to warm them up with a little butter to have with my morning cup of coffee.
MORE EASY Muffin Recipes:
Healthy Pumpkin Muffins (Gluten-Free)
Vegan Strawberry Oat Muffins (Gluten-Free)
Apple Banana Oat Toddler Muffins
Healthy Protein Carrot Muffins
Gluten-Free Blueberry Nectarine Muffins
Ingredients
- 1 cup gluten-free oats, (blended into flour)
- 1 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 2 bananas , mashed
- 2 eggs
- ½ cup plain yogurt
- 1 tablespoon coconut oil, melted
- 1 tablespoon apple cider vinegar
- 1 cup fresh blueberries, (or frozen)
- 1 cup diced nectarines, (about 1 nectarine)
Instructions
- Preheat oven to 375 degrees Fahrenheit and place 12 muffin liners in muffin pan. Set aside.
- Blend oats in a blender until it’s a flour consistency.
- In a medium bowl, mix oats, almond flour, baking soda, cinnamon, and salt together.
- In a large bowl, mash bananas.
- Add the eggs, yogurt, coconut oil, and apple cider vinegar to the bananas and mix well.
- Pour banana mixture into the bowl with the dry ingredients and stir to combine, careful not to overmix.
- Mix in blueberries and nectarines.
- Scoop muffin batter into muffin liners so that they are filled to the brim.
- Cook for 18-20 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.