RECIPE: Gluten-free healthy blueberry muffins
Note: This recipe was originally printed on The Healthy Chef.
Is there anyone out there who doesn’t love a delicious blueberry muffin? And how about if it happened to be gluten-free, protein-rich, etc. Here’s the deal:
Each muffin has just over 7 grams of protein which will help fill you up, keep blood sugars stable and support a healthy metabolism. I’ve made them with almonds which are kind to the digestive system and won’t blow you out. The rich colour from blueberries comes from anthocyanins that are antioxidants which neutralize free radicals.
INGREDIENTS (makes 12 muffins)
300 g (10 ½ oz/3 cups) almond meal
2 teaspoons gluten-free baking powder or ½ teaspoon baking soda
4 organic eggs
60 ml (2 fl oz/¼ cup) macadamia nut oil, cold pressed coconut oil or extra virgin olive oil
1 teaspoon ground cinnamon
2 tablespoons raw honey, organic maple syrup or a few drops stevia if needed
1 red apple, chopped into small chunks with the skin on
200 g (about one cup, the amount doesn’t have to be spot-on) fresh or frozen blueberries
- Preheat the oven to 170°C / 300 F.
- Combine the almond meal and baking powder in a large mixing bowl.
- Add the eggs, oil, cinnamon and honey to form a batter.
- Fold in the apple and blueberries.
- Divide into paper-lined muffin tins.
- Bake for 35–40 minutes until cooked through and golden.
And some bonus information!
For nut free muffins use ¼ cup coconut flour (40 g) + 2 tablespoons of organic pea protein in place of the 3 cups of almond meal – reduce the baking powder to 1 good teaspoon – reduce the blueberries to 100 g. If the mix looks a little wet – add a touch more coconut flour or Pea Protein. This recipe makes 6 large muffins or 12 cupcake sized muffins.
Hazelnut meal also works really well with this recipe and marries perfectly with the apple and blueberries.
Let me know how you and your family like these yummy, yummy muffins!