Gluten Free Muffins Blueberry | SweetSavour

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!

Gluten Free Muffins Blueberry

INGREDIENTS

  • 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

TOPPING

  • Monk fruit to sprinkle on top
  • 1+ T coconut oil

DIRECTIONS

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!!

Gluten Free Muffins Blueberry

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