Gluten-Free Blueberry Nectarine Muffins
These Gluten-Free Blueberry Nectarine Muffins are a nutritious, packable snack for your kids (or for you!) for school or for adventures! No sugar added!
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.
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