Gluten Free Blueberry Lemon Vanilla Oatmeal Muffins
There was one day last week where I just really wanted some muffins. I was also feeling adventurous, so I decided to pull out a bunch of stuff from our cupboards and fridge, to make my own recipe. These muffins are pretty good, even better the next day for some reason. Give them a try when you want baked goods without refined sugars or gluten.
Ingredients:
2 ripe bananas mashed
2 eggs
1 tsp vanilla extract
1/4C maple syrup
Juice from 1 lemon
1/4C plain yogurt
1/2C blueberries (I used frozen)
1C oats
1/4C coconut flour
pinch of salt
1 scoop vanilla protein powder
1/2 tsp baking soda
1/2 tsp baking powder
Directions: Preheat oven to 350F. Mix together bananas, eggs, vanilla, maple syrup, lemon juice, yogurt, and blueberries. In a separate bowl mix oats, coconut flour, pinch of salt, protein powder, baking soda and baking powder. Slowly fold the dry ingredients into the wet ingredients and mix well. Fill muffin cups 3/4 full and sprinkle top with a few dry oats. Bake 25-30 minutes. Muffins should be golden brown around the edges and inserted toothpick should come out clean.
I hope you all enjoy these muffins as much as we did. They are best warmed with some butter or coconut oil added.