Gluten Free Muffins Blueberry | SweetSavour
Woke up craving muffins this morning.. Gotta love those cravings, haha. These are gonna be a way better option than any store bought muffin, and with less calories and sugar, but as always, they taste delicious!
- 1 cup Almond flour
- 1/4 cup GF all purpose flour
- 1/4 cup Tapioca flour
- 3 T Coconut flour
- 3 T Flaxseed (ground)
- 5 T of Monk Fruit
- 1 tsp Salt (use less if you’re not a salt fan)
- 1 tsp Baking powder
- 1 egg
- 2 tsp Vanilla extract
- 1 cup SODelicious Organic Coconut Creamer
- 1 cup Blueberries
- Monk fruit to sprinkle on top
- 1+ T coconut oil
Preheat your oven to 375 degrees.
Add all the dry ingredients, and whisk together. Make a well and add the wet ingredients, mix until well combined. Add the blueberries last.
I used coconut oil to grease the pan, and then sprinkled with coconut flour (really helps the cupcakes not stick), or you can use cupcake liners. I was able to fill to the top and they didn’t over flow, but if you’d rather have more cupcakes, I would fill them 2/3rds full.
Bake for 15-20 minutes, they will start to get golden brown around the edges where it meets the pan. Stick a toothpick or knife in, you want them moist, but not pasty, and the toothpick to come out clean.
After letting them cool for 5-10 minutes I rubbed coconut oil on top, you could also use butter, and sprinkled them with monk fruit. Enjoy!!