Paleoish Blueberry Muffins

Paleoish Blueberry Muffins

Blueberries. Make the best muffins.

Try these. They have a hint of nutty flavor from the quinoa flour and are gluten-free. Frozen wild blueberries add a tangy, sweet flavor.

Keep these in the fridge for longer shelf life. Or eat them all. They also freeze very well.

Paleoish Blueberry Muffins

Ingredients

  • 1/2 cup quinoa flour
  • 1/2 cup oat flour
  • 1 cup whole oats
  • 1/2 cup packed brown sugar
  • 2 Tbs. coconut sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup vanilla almond milk
  • 1/2 cup unsweetened applesauce (optional)
  • 1 Tbs. coconut oil (liquid)
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup frozen wild blueberries

Preheat oven to 350 F.

Combine all the dry ingredients in a large bowl.

Mix all the wet ingredients in a separate bowl until well combined. Pour into the dry ingredients and mix thoroughly. Stir in the frozen blueberries.

Spray a 12 cup muffin tin with cooking spray (I like Trader Joe's Coconut Oil Spray). Pour batter into each cup until evenly distributed.

Bake at 350 F for 18-24 minutes depending on your oven. Check at 18min by inserting a toothpick (or fork) into muffin which should come out clean. Let cool on rack for 10 minutes, then remove muffins to rack for another 10 minutes of cooling.

Nutritional Info: 

Per Muffin (Makes 12) Fat: 3.5g Protein: 4g Carbs: 25.2 Calories: 148

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