Who doesn’t love a pastry or muffin from the local bakery every now and then? Although pastries and muffins can cure your sweet tooth, they are also high in calories and fat.
If you need to go gluten free, this can present an even bigger challenge; bakery options for gluten free can be extremely limited. But by baking at home, you can create a healthier version of the same store bought sweets and control the ingredients going into your baked goods.
You will be amazed at how deliciously sweet these muffins taste; they’re good for the gut and your waistline. Give them a try!
Makes 12 muffins
Bake at 350 degrees
Bake time: 20-25 minutes
- 1 cup gluten free Bob’s Red Mill almond flour
- 1 cup gluten free Bob’s Red Mill oat flour
- ½ cup sugar
- 1 teaspoon Ceylon cinnamon
- 1 teaspoon baking powder
- ¼ cup organic honey
- ½ cup Almond milk
- 1 teaspoon vanilla flavoring
- 1 whole egg (cage free)
- 2 egg whites (cage free)
- 1 cup fresh organic blueberries
- 1 tablespoon Ghee butter to grease muffin tin
- In a large bowl, combine all ingredients except the blueberries.
- Once thoroughly combined, gently fold in the fresh blueberries.
- Spoon the batter into the greased muffin tin.
- Bake at 350 degrees for 20-25 minutes.
- Slice them while they are still warm and add melted Ghee butter.
Are you having trouble going gluten free and need some help? I can help get you on track. Please check out my Health and Wellness Service. You won’t regret it!
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If you don’t need to go gluten free, check back later this week for my healthy homemade low fat blueberry cinnamon muffin recipe.