Gluten-Free Blueberry Granola Muffins
Our Gluten-Free Blueberry Granola Muffins are healthy and delicious fuel for your day! Low in sugar, high in protein, and loaded with antioxidant-rich blueberries, these muffins are perfect for a quick breakfast or snack on the go. Customize them with your favourite add-ins, like raspberries, bananas, or chocolate chips, for a tasty twist!
Ingredients:
1 3/4 gluten-free flour plus 1 tsp for the blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/4 tsp cinnamon
1/3 cup olive oil
1 cup Greek yogurt
1/2 cup maple syrup or honey (coconut sugar will work as well
2 tsp organic vanilla extract
2 eggs at room temperature
1 cup fresh or frozen blueberries (you can also use raspberries, apples or bananas)
1/2 cup Haley's Pantry OG granola
Directions:
Preheat the oven to 375. Spray the muffin tray or line it with paper baking cups. Mix all of the wet ingredients in a bowl and whisk. In a separate bowl, mix the dry ingredients. Pour the wet ingredients into the dry and mix until combined. Add the blueberries to a small bowl and mix with the remaining tsp of flour. Toss well and coat. The flour will prevent the blueberries from sinking to the bottom of the dough. Fold the blueberries into the batter. Divide the batter evenly amongst the 12 muffin cups. Bake for 18 minutes or until the tops are golden brown. The muffins will only keep fresh for three days if not refrigerated. Enjoy!
