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Blueberry Oatbran Muffins

Gluten Free, Dairy Free

It’s been blueberry season here in Alaska and everyone living in my house has been quite busy picking blueberries. We’ve had house guests for the summer, and their end goal for all of their blueberries has been to make blueberry jam (yum!). They have also been making blueberry cobbler and my husband has been making blueberry milkshakes and blueberry dump cake. Sugar on sugar on sugar.

Don’t get me wrong, I love my sweet treats on occasion, but I also know that when I eat  a lot of sugar I just don’t feel well. Pair that with celiac disease and dairy intolerance so I’m pretty much outa luck if I want to indulge in anything my housemates/husband have been making.

Still, I was craving something baked, something slightly sweet, and something hearty, nutrient dense, free of my allergens and of course…..loaded with blueberries!

Rather than going to the store and loading up on more gluten free flours that will take me years (yes….) to use, I decided to use what I have around. I wanted something that would be satisfying for breakfast, but could also satisfy my desire for a “dessert.” Granted, I don’t eat a lot of sugar-sweetened food items so my idea of what is sweet might be different from yours.


Blueberry Oatbran Muffins (with a slight peanut butter and jelly flare)

Makes 18 muffins



-1 ½ cups oat bran, gluten free

-1 cup whole rolled oats, gluten free (I used sprouted)

-½ cup white bean flour (if you don’t have this..ANY gluten free flour will work. This is just what I had on hand, plus it’s high in protein and fiber!)

-1.5 servings (3 scoops) of Orgain Organic Peanut Butter Protein Powder (69g). If you don’t like peanut butter, you can easily sub any protein powder. The peanut butter

-1 cup applesauce

-¼ cup Swerve (erythritol-based sweetener. You can sub stevia or any sweetener of choice)

-2 teaspoons baking powder

-1 teaspoon baking soda

-Dash of cinnamon

-1 ½  cups unsweetened coconut milk (full disclosure—I didn’t have any so I used water and it turned out fine!)



Preheat oven to 350°.

Mix together all dry ingredients in a medium bowl.

In a separate bowl, mix together wet ingredients and combine with dry.

Fold in blueberries.

Lightly grease muffin tin or fill tin with muffin liners. Fill each 2/3 full. Bake for 30 minutes, or until an inserted toothpick comes out clean.

Let sit to cool and then enjoy!!


For breakfast, I like to top them with almond butter and have some pan-fried turkey on the side. Two muffins paired with scrambled eggs would also make for a protein-rich breakfast.


Nutrition Stats: Per 1 muffin

Calories: 102.3

Carbohydrate: 17.8

Protein:  5.1g

Fat: 1.7g

Fiber: 4.1g

Sugar: 3.4g

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