Gluten-Free Blackberry Oat Muffins

These super moist and fluffy blackberry muffins owe their tantalizing texture to egg whites and almond milk-soaked oats.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 134 Calories

Ingredients

• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 tablespoons dark brown sugar
• 1 teaspoon vanilla bean paste
• 2 tablespoons melted coconut oil
• 2 large egg whites, lightly beaten
• 0.25 teaspoon salt
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground cardamom
• 0.75 cup fresh blueberries
• 0.25 cup agave nectar
• 2.5 cups old-fashioned rolled oats
• 1.5 cups unsweetened almond milk
• 0.75 cup blackberries

Recipe Instructions

Step 1

Combine oats and almond milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, 8 to 12 hours.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup nonstick muffin tin with paper liners.

Step 3

Stir egg whites, agave syrup, coconut oil, brown sugar, vanilla paste, cinnamon, baking powder, nutmeg, salt, and cardamom into the oat-milk mixture. Fold in blackberries. Divide batter among the muffin cups, about 1/4 cup each. Top each muffin with 1 tablespoon blueberries.

Step 4

Bake muffins in the preheated oven until tops spring black when touched, 30 to 35 minutes. Let cool in tin for 10 minutes. Serve warm or wrap airtight and refrigerate for up to 2 days. Can be frozen for up to 3 months.