Nutritious Gluten Free Blueberry Muffins

Healthy, Delicious Blueberry Muffins

Healthy, Delicious Blueberry Muffins

Recently, a friend of mine, that I teach with at school, mentioned wanting a healthy breakfast muffin!  We are both teachers, so breakfast has to be fast, healthy and filling!  Busy schedules require a healthy breakfast to keep the body fueled and energized!

This recipe is full of goodness for nourishing the body and getting the day off to a great start! There are three types of gluten free flour in this recipe!

Oat Flour- {Gluten free Whole Grain Oats}

Coconut Flour- {High in fiber and low in easy-to-digest carbs} 

Almond Meal Flour-{A huge boost of protein}

My favorite brand of flour is Bob’s Red Mill. I use all organic ingredients and locally sourced eggs!

Recipe: Preheat Oven to 350 degrees and line muffin tin with large paper baking cups! 

Recipe Yeilds 12 muffins {These muffins are denser and don’t bake up fluffy like you would expect with traditional All-Purpose Flour}

Dry Ingredients:

  • 1/2 cup Oat Flour
  • 1/2 cup Coconut Flour
  • 1 cup of Almond Meal flour
  • 1 tsp of sea salt
  • 2 tsp of baking powder

Wet/Liquid Ingredients:

  • 1 and 1/3 cups of Almond Milk { Prefer Califia Farms}
  • 2 large eggs
  • 1 tablespoon Pure Vanilla extract
  • 1 tablespoon fresh lemon zest
  • 1/2 cup brown sugar
  • 4 tablespoons canola oil

1 cup of fresh or frozen blueberries! 

Directions: Mix all dry ingredients together. Mix all wet ingredients together. Combine the two mixtures into one large bowl and mix until thoroughly combined.  Gently fold in blueberries to the batter! I use an electric hand mixer. Scoop mixture into muffin tin and bake for 30 minutes! 

Enjoy- Kara {MaineGirl2Runs}

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