Each muffin contains 1 block: 1P, 1C & 1F
Ingredients
For gluten-free oat flour, finely grind gluten-free oats in a blender
Dry
1 1 ⁄3 cups gluten-free oat flour
1 cup vanilla protein powder
4 teaspoons pumpkin or apple pie spice
1 tablespoon baking powder 1 tablespoon grated orange or lemon rind (optional)
Wet
4 whole eggs
5 & a 1 ⁄3 teaspoons avocado oil
8 teaspoons monk fruit raw sugar
2 ⁄3 cup unsweetened apple sauce
11 ⁄3 cup frozen blueberries (not thawed)
Directions:
Preheat the oven to 175°C. Spray a 12-muffin tin and 4-muffin tin with nonstick cooking spray and set aside.
Sift the dry ingredients into a mixing bowl. Stir and set aside.
Combine the wet ingredients (except the blueberries) in a blender.
Cover and blend until smooth, stopping to scrape down the sides. Or, whisk the wet ingredients in a large mixing bowl.
Add the wet ingredients to the dry ingredients. Stir just until evenly mixed, scraping the bottom of the bowl to incorporate the flour and remove lumps. Do not overmix, or muffins will be tough.
Gently fold in the blueberries.
Spoon the batter equally into the muffin cups.
Bake for 12 - 15 minutes or until firm to the touch and golden on top and around the edges, and a toothpick inserted into the center comes out clean.
Cool, then run a knife around the edges to release the muffins.
Cover and refrigerate.
Use the muffins within 1 week, or freeze them.