Gluten-free Blueberry Muffins

Gluten-Free Blueberry Muffins

I love blueberries, and I love blueberry muffins. But I dont like all of the preservatives, additives, and high-sugar that accompanies most of them.

And we avoid gluten and dairy at my house due to food allergies.

So I remade grandma’s family blueberry recipe into something that is a healthier option for us.

And my kids LOVE these muffins, so I consider that a WIN!

This recipe is gluten-free, dairy -free and soy-free.

INGREDIENTS: Makes 24 muffins

1 1/4 cup coconut oil
1 cup sweetened almond milk (Carrageenan free)
1/2 cup pure Grade B maple syrup
1/2 cup raw organic honey
2 cup spelt or quinoa flour
1 1/2 cup gluten-free flour (almond flour works well in this recipe)

1/2 c vanilla vegan protein
4 teaspoons aluminum-free baking powder
2 T brown lax
1 teaspoon pink sea salt

5 cups fresh blueberries (yes, 5 cups)

DIRECTIONS

Pre-heat oven to 375°F.

1. Line a 12-cup muffin pan with paper liners.
2. Whisk oil, milk, maple syrup, and honey in a bowl.
3. Combine flour, baking powder, and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries.
4. Divide batter evenly among muffin cups.
5. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes.

Enjoy!
Live Life Optimally,
Kristie