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Gluten Free Blueberry Muffins

I’ve been experimenting with different muffin recipes lately to satisfy my kids voracious  appetites after school. Curious how they are always hungry for tasty treats but never for dinner. These delicious muffins are gluten and dairy free and full of protein from the almonds, healthy fats from the coconut oil and antioxidants from blueberries. During my early days of gluten free baking I used rice, tapioca, potato and sorghum flours but realized that I am not doing myself any favors by consuming these refined grains on regular basis. With almond and millet flours I might just have found a fantastic gluten free flour mix. If that’s not enough to tempt you, these little babies are sweetened with dates and minimal maple syrup. No sugar. Yum!

Gluten Free Blueberry Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: Breakfast, Dessert, Snack
Servings: 12 people
  • 2 cups almond flour
  • 1 cup millet flour
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • grated peel from 1 orange
  • 4 organic eggs
  • 1/3 cup coconut oil melted
  • 3 tbs maple syrup
  • 5 dates pitted
  • 1 banana ripe
  • 8 oz fresh blueberries
  1. Preheat the oven to 350F. Mix flours, cinnamon, baking powder, salt and orange peel. In a blender or food processor, mix eggs, coconut oil, maple syrup, dates and banana until smooth. Combine wet ingredients with dry, don't over stir. Gently fold in blueberries and divide into 12 lined muffin tins. Bake about 22-25 minutes until tops are slightly browned.

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