Jess Gaertner

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Gluten-Free Baked Blueberry Oatmeal Protein Muffins

Jessica Gaertner

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:

  1. Pre-heat oven to 350 degrees.

  2. Spray a 12 muffin tin with cooking spray.

  3. Mix all of your dry ingredients together in a large bowl, excluding blueberries.

  4. In a smaller bowl, mix all of your wet ingredients , excluding blueberries.

  5. Slowly mix wet ingredients into dry ingredients until completely mixed.

  6. Add blueberries and stir to incorporate.

  7. Bake for 20-25 minutes at 350 degrees or until done. (ours came out at minute 22).

  8. Let cool, then gently remove from pan and serve with warm butter.