Gluten Free Blueberry Muffins
Ingredients
-
2
large
eggs
-
¼
cup
Canola or Grapeseed Oil
-
½
cup
Light Brown Sugar
-
¼
cup
Almond Milk
-
1
tsp
Vanilla extract
-
⅛
cup
Ground Flaxseed
-
1
tsp
cinnamon
-
1½
tsp
Baking Soda
-
½
tsp
salt
-
1
cup
Oat Flour
-
1¼
cup
Almond Flour
-
½
cup
blueberries
Instructions
- Whisk together the eggs, oil, brown sugar, and almond milk in a large bowl.
- Add the vanilla extract, ground flaxseed, cinnamon, baking soda, and salt, and stir to combine.
- Gradually add the flours, mixing in ¼ cup at a time.
- Fold in the blueberries, reserving a few for topping the muffins.
- Spoon the batter into muffin tins and place reserved blueberries on top.
- Bake at 350°F for 17-19 minutes, or until a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
10
Calories
150
Total fat
6g
Total carbohydrates
22g
Total protein
4g
Sodium
200mg
Cholesterol
70mg
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