Gluten Free Breakfast Muffin
Serves: 16
 
Ingredients
  • 1 cup egg whites (we measured that as the whites from 7 xl eggs)
  • 2 eggs
  • 3 cups old fashioned or shredded oats
  • 1 cup applesauce
  • 2 Tbsp. baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ½ cup almond milk
  • ½ to ¾ cup maple syrup depending on sweetness preference, optional if you don’t want any sweetness at all
Toppings/Mix-Ins:
  • Choose any muffin toppings you like. Blueberries add fiber (frozen is fine), almonds add crunch, chocolate chips add kid appeal. Change things up and use whatever you like!
Instructions
  1. Preheat oven to 350⁰F. Line a muffin tin with paper muffin liners.
  2. Combine all ingredients in a blender and blend until combined. Don’t over-blend.
  3. Add batter to prepared muffin pan. Bake for 25 minutes.
Recipe by Between Carpools at https://betweencarpools.com/fat-free-gluten-free-breakfast-muffin/