VERY BERRY BLUEBERRY MUFFINS RECIPE - FoodShow

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VERY BERRY BLUEBERRY MUFFINS RECIPE

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GLUTEN FREE. EGG. FREE. SUGAR-FREE. SOY FREE -BLUEBERRY MUFFINS


I know what you’re thinking––uhh, okay, then what’s left?! BLUEBERRY MUFFINS

It took me a LONG time to get a recipe with this many dietary restrictions to not only look and feel like traditional bread but to also taste good. Happy to report, WE NAILED IT!


VERY BERRY BLUEBERRY MUFFINS RECIPE
                                    BLUEBERRY MUFFINS

NUTRITION FACTS


Calories 198
Total Fat 6.5g
Saturated Fat 0.5g
Trans Fat 0g
Cholesterol 0mg
Sodium 263mg
Potassium 44mg
Total Carb 33.2g
Dietary Fiber 1g
Sugars 14.4g
Protein 2.3g
Vitamin A
Vitamin C
Calcium 1%
Iron 7%



SERVINGS 12 INGREDIENTS


  1. 2 overly ripe, peeled bananas
  2. 6 Tbsp Finely Ground Coconut Flour (I use Made With brand)
  3. 1 Tbsp Psyllium Husk Powder
  4. 1/2 Tbsp Cinnamon
  5. 1 tsp Baking Soda
  6. 1 tsp Sea Salt
  7. 2 tsp Organic Vanilla Extract
  8. 1/4 Cup Coconut Milk (organic with no gums or additives)
  9. 1/4 Cup Apple Sauce (organic, apples as the only ingredient)
You’ll also need Parchment Paper Cups.



INSTRUCTIONS


  • Add all ingredients to a food processor. The texture will be thicker than traditional muffin batter.
  • Use a cookie scoop and add scoops of batter to parchment baking cups. Add blueberries if you like, or dairy-free chocolate chips!
  • Bake in the oven at 350 degrees for 25 minutes. Tops should have a golden crisp to them. Then the center will have a soft texture.
  • Let it cool for a while - now ready to enjoy your Blueberry Muffins.

MY NOTES


I used frozen blueberries. Thawing is not necessary. Add it to the muffin batter directly from the freezer, but do not over mix, or else it would start bleeding.

You Try Also My This Recipes To Use Up Yogurt Almonds Milk Recipe

Thanks! Then meet with a new recipe.


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