Gluten Dairy Cane Sugar Free Blueberry Muffins Food

GLUTEN, DAIRY & CANE SUGAR FREE BLUEBERRY MUFFINS

Gluten, Dairy & Cane Sugar Free Blueberry Muffins image

I am on a very restricted diet and was having a hard time finding a blueberry muffin recipe I could have that I actually liked, so I created this one. I hope you like it as much as I do! GLUTEN/WHEAT/CORN/DAIRY/POTATO/CANE SUGAR FREE!! Check out more gluten & allergy friendly recipes on my website: www.maidinak.com Don't forget to double check your ingredients. I accidentally left out the baking soda once, and they didn't turn out like they should!

Provided by ajandme

Categories Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup unsweetened rice milk
1 tablespoon apple cider vinegar
1 1/2 cups brown rice flour
3/4 cup sweet rice flour
1/2 cup tapioca flour
1 teaspoon guar gum
1 teaspoon baking soda
1 tablespoon gf baking powder
1/2 teaspoon sea salt
1/3 cup raw honey
2 teaspoons gf vanilla
2 organic eggs
1/4 cup olive oil (or safflower)
1 cup frozen blueberries

Steps:

In a measuring cup, measure out the rice milk and add the vinegar. Stir, and set aside (This solution needs to sit for at least 10 minutes. You are making a dairy free "buttermilk" alternative.).
Preheat your oven to 400 degrees.
In a large mixing bowl, combine your dry ingredients.
In a separate bowl, mix all of the wet ingredients together, including the "buttermilk" solution. Add your wet ingredients to the dry and mix well until the batter is smooth.
Fold in the frozen blueberries.
Spoon batter in to greased or paper lined muffin tins. Bake for 15 - 20 minutes. Makes 12 muffins.

SUGAR-FREE BLUEBERRY MUFFINS

Sugar-Free Blueberry Muffins image

I adapted this recipe from "Mad About Muffins" to make it sugar-free. My family and I thought they turned out very good - my "growing" teenage brother ate about 8 of the 12 muffins in one sitting!

Provided by Tinkerbell_16

Categories Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

6 tablespoons butter, softened
1/2 cup honey
1 egg
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sifted all-purpose flour
1 cup sifted whole wheat pastry flour
1/2 cup milk (I used raw organic milk, slightly soured)
2 cups frozen blueberries

Steps:

Heat oven to 375 degrees F.
In large bowl, cream together butter and honey until mixture is creamy and smooth.
Beat in the egg.
Add the vanilla extract, baking powder and salt.
Sift and whisk together whole wheat pastry flour and all-purpose white flour.
Mix the flour and milk into the wet mixture a little at a time alternately, mixing gently by hand.
Stir in blueberries.
Fill greased muffin tins with muffin mixture.
Bake 25-30 minutes until lightly browned.
Makes 1 dozen muffins.

Nutrition Facts : Calories 210.7, Fat 6.9, SaturatedFat 4.1, Cholesterol 32.2, Sodium 171.9, Carbohydrate 35.9, Fiber 2.2, Sugar 19.3, Protein 3.5

BLUEBERRY MUFFINS (GLUTEN, DAIRY AND EGG FREE)

Blueberry Muffins (Gluten, Dairy and Egg Free) image

Delicious blueberry muffins free from gluten, dairy and egg. * Tip - If you dust the blueberries with a little GF flour they won't sink to the bottom. * Tip - If using paper pans, brush or spray the inside of them with oil first so that you don't leave half the muffin behind on the paper.

Provided by bearhouse5

Categories Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 18

Ingredients

2/3 cup brown rice flour
1/3 cup rice flour
1/2 cup potato starch
2 teaspoons baking powder (gluten-free)
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
3/4 cup sugar
1/3 cup almond meal
2 teaspoons vegan egg replacer powder
1/4 cup water
1/2 cup oil
1/4 cup silken tofu
1/2 cup soymilk
1 teaspoon vanilla extract
1 lemon, zest of
2 teaspoons lemon juice
1 cup blueberries (fresh or frozen)

Steps:

Sift flour, baking powder, bicarb, xanthan gum, and salt into a bowl. Add sugar and almond meal. Using a whisk, mix well.
Beat egg replacer with water until fluffy.
Beat in oil, silken tofu, soy milk, lemon zest, lemon juice and vanilla.
Add to dry ingredients and mix.
Stir in blueberries.
Spoon into greased muffin pans.
Bake for 30-35 minutes at 180ºC (350ºF).

Nutrition Facts : Calories 229.4, Fat 11, SaturatedFat 1.6, Sodium 272.6, Carbohydrate 31.3, Fiber 1.6, Sugar 14.2, Protein 2.5

GLUTEN FREE BLUEBERRY MUFFINS

Gluten Free Blueberry Muffins image

Make and share this Gluten Free Blueberry Muffins recipe from Food.com.

Provided by palousebrand

Categories Breakfast

Time 32m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 cups garbanzo bean flour
2/3 cup coconut sugar, unrefined
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
2 large eggs, lightly beaten
3/4 cup applesauce, unsweetened
6 tablespoons extra-virgin olive oil
1 cup blueberries

Steps:

Preheat oven to 375°. Lightly grease the muffin tin or use muffin liners.
In a medium size bowl combine all dry ingredients and whisk together.
In a large bowl combine eggs, applesauce and oil.
Slowly pour dry ingredients into the wet mixture bowl and stir with a fork until completely moistened. Fold in the blueberries.
Pour batter into muffin cups and bake for approximately 15 - 20 minutes, depending on the size of the pour until the tops of the muffins are browned and slight pressure on the top does not make a dent.

Nutrition Facts : Calories 91.8, Fat 7.6, SaturatedFat 1.2, Cholesterol 31, Sodium 279, Carbohydrate 5.4, Fiber 0.6, Sugar 1.3, Protein 1.2

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