18 Mar Gluten & Dairy Free Blueberry Muffins
Lately, I’ve had a bit of a sweet tooth, so I’ve been enjoying baking tasty treats which won’t leave me feeling too guilty!
Blueberries are one of my favourite additions to baking and they have huge health benefits. They’re high in antioxidants and nutrients. They may even help heart health, bone strength, skin health, blood pressure, diabetes management, cancer prevention, and mental health. It is important to buy organic blueberries, as they tend to be heavily sprayed with chemicals.
- 2 tablespoons coconut oil
- 2 1/2 cups almond flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 large eggs
- 1/2 small banana
- 1/4 cup pure maple syrup or honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar or lemon juice
- 1 cup blueberries or berry of choice (frozen work fine)
- Preheat the oven to 180 degrees. Line 10 cups in a standard 12-cup muffin pan with paper liners.
- Place the coconut oil in a medium, microwave-safe bowl. Heat just until melted, then set aside to cool to room temperature.
- In a large, separate bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
- To the bowl with the coconut oil, add the eggs, banana, maple syrup, vanilla, and vinegar/lemon juice. Whisk until smooth.
- Make a well in the centre of the dry ingredients, then pour in the wet ingredient. Using a wooden spoon, stir just until combined and the flour disappears. Fold in the blueberries.
- Scoop the batter into the prepared muffin cups, dividing it evenly between the 10 muffins. Bake for 25-30 minutes, keeping a close eye on them to ensure they don’t burn on the top – you may need to place foil over them halfway through the cooking time.
- Place the pan on a cooling rack and let the muffins cool in the pan for a 10 full minutes, then gently transfer the muffins to a wire rack to finish cooling completely.