I’ve been making a lot of muffins for breakfast lately. They’re just so tasty, and when you make them with the right ingredients, they are really really good for you! I was craving some good old blueberry muffins the other day, so I whipped up a batch of these gluten free blueberry muffins. Did you know that blueberries have the highest antioxidant capacity of all fresh fruit? This is just one of the many health benefits that blueberries provide. Some others are as follows:
- Good for urinary tract health
- Helps lower cholesterol
- Helps block replication of Hepatitis C virus
- Great for cancer prevention
- Good brain food
Yes, there are many many more benefits to these little berries – that just scratches the surface! These little pieces of nature’s candy are so incredibly good for you, and as many of you know, they make are a FANTASTIC ingredient in muffins! These muffins are packed full of nutrition, and they are easy to make. Can you say perfect breakfast?
GLUTEN FREE BLUEBERRY MUFFINS
Ingredients: makes 9 muffins
- 1/2 cup + 2 Tbsp. Quinoa flour
- 1/2 cup + 2 Tbsp. gluten free old fashioned oats
- 1/2 tsp. aluminum free baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 cup unsweetened apple sauce
- 1/4 cup unsweetened almond milk
- 1/4 cup honey
- 1 egg
- 1 Tbsp. melted coconut oil
- 1 tsp. alcohol free vanilla
- 3/4 cup frozen blueberries
1.) Preheat the oven to 375 degrees, and oil a muffin tin. Combine all the dry ingredients (except blueberries) in a mixing bowl. Add the wet ingredients and mix well. Lastly, fold in the blueberries
2.) Evenly disperse the muffin batter among 9 of the muffin cups in your tin.
3.) Bake in the oven at 375 degrees for 17 – 20 minutes.
4.) Allow to cool in the muffin tin for 5 minutes, then remove the muffins and allow to cool completely then serve.
These are a great way to start your day! Enjoy! 🙂