Gluten Free Blueberry Muffins
Delicious gluten free muffins made with coconut flour and oatmeal, extra fiber from ground flax meal and of course melt in your mouth blueberries. Don't tell "them" the muffins are gluten free...they will never know!
Servings: 20 muffins
Calories:
Equipment
- 2 large bowls
- blender, mixer or blend stick
- medium muffin pan
- paper muffin cups
Ingredients
- 1 1/2 cups Coconut Flour
- 1 cup Bobs Red Mill Gluten Free Oats
- 1/2 cup Bobs Red Mill golden flax meal**
- 3/4 cup Lankato Monk Fruit brown sweetener with Erythritol or Trim Healthy Mama Super Sweet
- 1 teaspoon cinnamon
- 2 heaping teaspoons baking powder
- 1/2 heaping teaspoon baking soda
- 1/2 heaping teaspoon salt
- 2 cups non-dairy yogurt kefir or milk*
- 1/2 cup fresh orange juice about 1 large orange
- 2 Tablespoons orange zest from 1 large orange
- 1/3 cup coconut oil melted
- 3 large eggs
- 2 teaspoons vanilla
- 2 cups frozen or fresh blueberries
Instructions
- Combine dry ingredients, stir well
- Combine wet ingredients in a magic bullet and blend well
- *If using a non-dairy milk add 2 Tablespoons raw apple cider vinegar
- Make a hole in the middle of the dry ingredients and add the wet ingredients
- Stir until all is moistened. texture resemble a thick batter
- Add blueberries and gently stir to combine
- Put in muffin cups, I use a large scoop to fill muffin cups, pat down into cup
- Place extra blueberries on top of batter in muffin cups, push down a little
- Preheat oven to 400
- Reduce to 350
- Bake about 30 minutes until lightly browned and firm to touch
- Allow to cool 10 minutes before serving or moving to a baking rack to cool
Notes
Make Ahead, They Freeze Well.
- Freeze individually on a cookie sheet and store for up to 1 month in freezer bags
- Allow to thaw before consuming or put in warm oven to reheat for about 10 minutes