Years ago I when my daughter and I would go looking for yards sales, I would get her a donut and to be healthier I would get a muffin. I didn’t realize back then that I should have just eaten the donut because the muffin was full of so much saturated fat.
Onto present day, I can’t buy muffins or donuts when I’m out anyway. I’m almost glad that I found out that I had food allergies. It made me really look at what I was eating and how I was cooking. I thought that I was making healthy choices before. Now I know that I am making much healthier choices! 🙂
These blueberry muffins are filled coconut oil and ground flax which are healthy fat choices, as well as brown rice flour and sorghum flour. A wonderful healthy, fiber and protein filled muffin 🙂
Blueberry Muffins (Gluten Free/ Dairy Free/ Refined Sugar Free)
1/2 c. sorghum flour or teff flour (or omit and just use 1 1/2 c. flour mix)
1/4 c. ground flax
3/4 tsp. xanthan gum
2 tsp. baking powder
1 tsp. baking soda
3/4 c. palm sugar (or desired granular sugar)
1 c. almond milk (or desired milk)
1 Tbsp. lemon juice
1/4 c. coconut oil (melted)
1/4 c. unsweetened apple sauce
1 tsp. vanilla (optional)
1 1/2 c. blueberries (do not thaw if frozen)
Preheat the oven to 400 degrees
Whisk together dry ingredients, set aside.
In another bowl, whisk together milk, lemon juice, eggs, coconut oil, apple sauce, and vanilla. Add dry ingredients into wet and stir only until just mixed.
Stir in blueberries. *Note: Stir about a teaspoon of brown rice flour into the blueberries before mixing them into the batter. It will help them not sink to the bottom of the muffin. Oops, forgot this time…
Divide batter into greased muffin tins. Will make either 12 large muffins, or 12 regular sized plus 12 mini muffins.
For regular sized bake 20-23 minutes or until toothpick comes out clean when testing.
For mini sized bake 12-15 minutes.