Gluten-Free Blender Breakfast Muffins

Gluten-Free Blender Breakfast Muffins

Total Time: 40 minutes

Yield: 9-10 muffins

Ingredients:

• 1 cup (240g) dairy-free yogurt (I used almond milk yogurt)
• 2/3 cup (110g) coconut sugar
• 2 flax eggs (2 tbsp flaxseed meal + 4 tbsp water) or 2 eggs
• 1/4 cup (50g) coconut oil, melted (or olive oil)
• 1/4 cup (60g) almond milk
• 2 1/2 (200g) cups rolled oats
• 2 tsps baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 1/2 cup (50g) your favorite granola (I love this one)
• 1/2 cup (g) dried berries (or raisins)

Instructions

1. Preheat the oven to 350ºF.
2. Blend everything except the granola and dried fruit (add liquid ingredients first for easiest blending). Don’t over blend or the muffins will turn out gummy.
3. Stir in the granola and dried fruit.
4. Scoop into a lined muffin pan.
5. Top with additional granola.
6. Bake for 25-30 minutes at 350ºF.
7. Cool for at least 10 minutes, then enjoy!