Gluten-free, sugar-free,  and taste-full?  Yes!

These muffins are so tasty, moist and light!  I’m usually inspired by a recipe from one of the many blogs I follow (see my blogroll), but this one came from a fun little baking experiment last week.  I am so excited to share this personal recipe with you!

Here’s what you need:

2 c gluten free quick oats

2 c egg whites ( or a 500ml carton)

1 c unsweetened apple sauce

3 pitted dates

Liquid stevia (8-10 drops depending on your sweet tooth)

1 tsp cinnamon

1 tbsp vanilla

5 small scoops of protein powder (Visalus brand keeps this gluten and sugar-free!)

1 tsp baking soda

1 tsp baking powder

1 cup blueberries

dried blueberries (optional)

Pre-heat the oven to 350.  Put each ingredient into the blender in the above order, except for the baking soda, baking power and blueberries.  Blend the mixture until smooth.  Stir in the baking soda and power, and then fold in the blueberries.

Distribute the mix into a muffin pan, and bake at 350 for about 25 minutes.

For the muffins in the photos, I folded in dried blueberries, then added fresh blueberries to the top of the muffin cups, right before they went into the over.  This makes for pretty muffin tops .