Gluten-Free Baked Blueberry Oatmeal Protein Muffins
We’re going to keep this entry short and sweet, just like this little gluten-free baked blueberry oatmeal protein muffin! Ba-da-bum-ting! I do, in fact, have jokes. And while these little bite sized morsels are short and sweet, I’m aware of the irony around the fact that the title of them is a mouthful.
Captains Log: Social Distancing Day 8
“Today, we decided to switch up breakfast. Very excited. Mood immediately lifted when I mentioned both the words blueberries and butter. But first, coffee.”
Honestly, that’s what inspired these spur of the moment meal prep friendly breakfast muffins - we needed to switch up our rotation, and also use the 24567 pound bag of gluten free, organic quick cooking oats we bought from Costco to weather out this pandemic, yo!
I packed in tons of carbs, obviously, and then added in some high quality proteins through the use of collagen peptides, and then made it a bit more balanced, by of course the gentle yet simultaneously STERN suggestion of topping this with grass-fed butter. It’s got all the things, and our kids LOVED THEM. They ate 3 each, and asked for more! You can store these on the counter to eat quickly, or in the fridge to make them last longer (though I have a hunch they won’t last!). I love that they’re a cost friendly way to use shelf-stable food like organic oats at a time when using all of our food resources wisely is always a good thing.
Gluten-Free Baked Blueberry Oatmeal Protein Muffins
Ingredients:
2 cups gluten-free rolled oats
1 cup almond flour
1 tsp baking powder
1/2 cup coconut sugar
2-4 scoops collagen peptides
1/4 tsp salt
2 eggs
1 cup almond milk
1 tsbp vanilla extract
1 cup blueberries
Directions:
Pre-heat oven to 350 degrees.
Spray a 12 muffin tin with cooking spray.
Mix all of your dry ingredients together in a large bowl, excluding blueberries.
In a smaller bowl, mix all of your wet ingredients , excluding blueberries.
Slowly mix wet ingredients into dry ingredients until completely mixed.
Add blueberries and stir to incorporate.
Bake for 20-25 minutes at 350 degrees or until done. (ours came out at minute 22).
Let cool, then gently remove from pan and serve with warm butter.
