Gluten-free blueberry muffins
These gluten-free blueberry muffins are a perfect choice for breakfast or a snack. Made with healthy ingredients, they’re easy to prepare and packed with juicy blueberries.
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Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon gluten-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions:
- Prepare the oven: Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, combine almond flour, coconut flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk together eggs, honey or maple syrup, coconut oil, and vanilla extract.
- Combine ingredients: Slowly add the wet ingredients to the dry ingredients, mixing until smooth. Gently fold in the blueberries.
- Bake: Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per muffin, based on 12 muffins):
- Calories: 160
- Protein: 4g
- Fat: 12g
- Carbohydrates: 12g
- Fiber: 3g
- Sugars: 7g
- Vitamin C: 5% DV
- Calcium: 3% DV
- Iron: 4% DV
Substitute Ingredients to Enhance Nutritional Values:
- Omega-3: Add chia or flax seeds for additional healthy fats.
- Protein boost: Add gluten-free protein powder for an extra source of protein.
- Vitamins and minerals: Toss in a handful of chopped nuts for added minerals.
- Sweetness: Use banana puree instead of honey for natural sweetness and extra nutrients.
Conclusion
Gluten-free blueberry muffins are delicious, healthy, and easy to make. Enjoy them as a perfect addition to your morning meal or as a treat during the day!
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