They are loaded with refined and processed ingredients like oils, sugar and wheat flour! Hardly the ingredients your gut wants to thrive!
For anyone who suffers from digestives issues such as IBS. The average muffin can cause your gut to feel rather unhappy which ultimately leaves you feeling far from your best.
Apart from blueberries, these muffins contain a combination of oat flour, almond meal and white rice flour. All
I used erythritol as the choice of sweetener as this is also a great option if you are following a low FODMAP diet.
You will notice this
However, the recipe is also great without the banana, so please feel free to leave it out. If that makes the mixture
Let’s make some
gluten-free blueberry muffins!
Start by preparing the muffin pan then you can begin to make your mixture.
Go ahead and melt the coconut oil if you choose to use that option. The best way to do this is by putting the oil
While the coconut oil is melting you can begin to get the rest of the ingredients together. In a large bowl sift or whisk together the dry ingredients and set aside.
Take a separate bowl and in it beat together the wet ingredients along with the oil that should be melted by now.
You can the go-ahead and add the bowl of dry ingredients into the wet ingredients and using a spatula fold the two together until they are well incorporated.
P.S muffins don’t like to be over-mixed.
If you are happy with your batter it is time to add in those frozen blueberries and give it one more gentle stir until the blueberries are evenly distributed throughout the batter.
Add a generous scoop of batter into each muffin cup – an ice-cream scoop could be useful here. Once you have evenly scooped the batter into your muffins cups it is time to pop the muffin tray into the oven and bake until cooked and beautifully golden.
Remove them from the oven and let them cool slightly before tucking in.
You can either serve them to your guests from here with a cup of tea or pop them into the
They make a great snack
Yes, it is all about planning ahead and take it from us it doesn’t have to be complicated to be healthy.
We hope you enjoy the
Don’t forget to tag us in the pics when you make this recipe 🙂
2 large free-range egg
¼ cup olive oil or coconut oil
½ cup bananas mashed
100g frozen blueberries
½ cup raw honey
¼ cup almond milk
½ teaspoon vanilla extract
⅓ cup gluten-free rolled oats (blended to flour)
¼ cup almond meal
2 tablespoon tapioca starch
¼ cup white rice flour
¼ teaspoon salt
½ teaspoon baking powder (gluten & aluminium free)
- Preheat oven to 190ºC.
- Lightly grease muffin tin with butter or coconut oil.
- In a large bowl melt the coconut oil. If you’re using olive oil skip this step.
- In the same large bowl with the oil mix in the egg, mashed bananas (if using), sweetener, almond milk and vanilla extract.
- In a separate bowl mix together the oats, almond meal, tapioca starch, white rice flour, salt, and baking soda.
- Slowly fold the dry ingredients into the wet, and stir until just combined. Gently stir in the frozen blueberries.
- Pour the batter evenly into 6 – 9 muffin tins and bake for approximately 35 minutes until golden and cooked through.
- Let the muffins cool in the pan for at least 5 minutes and then remove. They will stay fresh in a container at room temperature for a few days, or in the freezer for a few months.