Normally I don’t ever claim things are the most effective, especially in my line of work. HOWEVER, when I’m able to make a normally calorie-laden blueberry muffins both healthy AND amazing, I get yourself a little excited. Even more thrilled when I somehow was able to make sure they are gluten free.
It neared 7am; Tony was still sleeping when i pulled the enormous muffins from the range and arranged them in the chilling rack. My goodness they were beautiful and bursting with juicy blue color. I remaining an email for T to try them, after that went out to grab cough medication and run several errands.
Upon my return, Tony had already eaten two! He burst in to the room and asked could had created the best glucose cookie” muffins he’s ever had. How adorable that he thinks my healthful blueberry muffins flavor like sugars cookies, right?! This is why I adore him.
It did seem sensible though because the muffins were made out of almond flour; most sugars cookies call for almond extract, therefore he wasn’t that remote his muffin video game.
Alright let’s get into the nutritious goodness from the muffins so then we are able to BAKE! Instead of your normal bakery-style blueberry muffin, which can possess over 350 calories, 15g of fat, 33g glucose and 56g carbs, I developed a edition that targets nutritious, wholesome elements:
ALMOND & OAT FLOUR USED: The bottom from the muffins are made up of an assortment of oat flour and almond flour, two extremely accessible gluten free of charge flours! I use Bob’s Red Mill oat flour and Trader Joe’s almond food/flour. Whatever I could find that is fairly cheap and ideally organic!
NO REFINED SWEETENERS: Next, the muffins are naturally sweetened using a hint of maple syrup. Truthfully the amount is ideal and assists the blueberry taste shine through. I love Quality B syrup since it tends to possess a richer flavor than Quality A.
A SPLASH OF VINEGAR: There is a hint of apple cider vinegar within the muffins which helps them to rise properly. You can also use white vinegar or lemon juice if that’s what you have readily available. Don’t worry you will not be able to taste it!
DAIRY FREE Dairy: I did also bake these with the perfect new Almondmilk Cashewmilk mix from Almond Breeze! It’s my fresh favorite because of how creamy and addicting it is. To me, it still very much likes like almond milk, but just with just a little hint of cashew flavor! I’ve been baking with it all month very long and can’t wait to try out some curry formulas with it quickly. Find it near your utilizing their product locator !
FRESH BLUEBERRIES: Lastly, I would recommend using fresh blueberries with this formula, otherwise frozen wild blueberries are, but end up being warned that should you choose frozen, the muffins might end up with a small amount of a blueberry-purple color.
I am hoping you all enjoy these blueberry ‘sugar cookie’ muffins just as much as we happen to be. And undoubtedly, no pity in slathering your preferred nut butter in it. If you get this to recipe, make sure to tag #ambitiouskitchen on Instagram so that I can find your creations!
Also be sure to follow me on snapchat (username: ambitiouskitch) to find out me cooking up even more goodness. Xo!
The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
Calories: 204
Body fat: 10.1g
Carbohydrates: 22.3g
Glucose: 9.9g
Dietary fiber: 3.2g
Protein: 6.6g
Prep period:
10 mins
Cook period:
25 mins
Total period:
35 mins
Ingredients
1 cup packed almond meal
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon olive oil
1 cup clean or iced blueberries
Instructions
Preheat oven to 350 degrees F. Line 9 muffin cups with liners and spray the inside of the liners with nonstick cooking spray (this is important in order that they do not stay!).
In a big bowl, whisk jointly 1 cup oat flour (reserving the 2 2 tablespoons for afterwards), almond meal, salt and baking soda pop.
In a separate large bowl, blend together egg, maple syrup, vanilla, almondmilk cashewmilk, essential olive oil and apple cider vinegar until steady and well combined. Add dried out ingredients to damp ingredients and stir until just combined.
In a little bowl toss blueberries and oat flour jointly, after that gently fold them in to the batter. Separate batter equally between 9 muffin mugs, filling up 2/3 of the way complete. Bake for 20-25 a few minutes or until toothpick inserted come out clean or with just a few crumbs attached. Transfer skillet to a cable rack to awesome for 10 minutes then remove muffins from skillet and put on wire rack to cool completely. Makes 9 moderate muffins (or 12 small muffins).
Formula by: Monique Volz / Picture taking by: Sarah Fennel
wisteria7
Hi!
I used the complete wheat replacement adding more essential oil – generally I love to stick to as closr to the initial recipe as you possibly can – but this is what I had readily available and I MUST SAY I really wanted bb muffins.
Regrettably, this was a total flop for me! The batter was super crumbly and didn’t rise. I’ll try once again with the initial ingredients.
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