Vegan Gluten Free Blueberry Muffins Bakerita Food
GLUTEN FREE BLUEBERRY MUFFINS
There are tasty little treats, good for breakfast or a snack. Beware though, they don't look like your average blueberry muffin....they are fully blue :) From Grain-Free Gourmet cookbook by Jodi Bager and Jenny Lass. Suitable for the Specific Carbohydrate Diet. www.grainfreegourmet.com For a good source of super fine almond flour, check out www.buyalmondflour.com
Provided by Az B8990
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F Line muffin tin with paper liners.
- In a small saucepan, simmer the blueberries with the water until they release their juices and the mixture tickens slightly. Let cool.
- Combine almond flour, baking soda, salt, and cinnamon in a bowl.
- In another bowl combine the blueberries, vanilla, honey, and eggs.
- Add dry ingredients to wet ingredients and mix well.
- Evenly divide the batter among 12 muffin cups.
- Bake 25-30 minutes.
- VARIATION - MIDNIGHT ROSE MUFFINS:.
- Replace 1 cup of blueberries with cranberries. The dough turns blue but the cranberries provide a burst of red.
Nutrition Facts : Calories 75.9, Fat 1.3, SaturatedFat 0.4, Cholesterol 46.5, Sodium 119.8, Carbohydrate 15.5, Fiber 0.7, Sugar 14.1, Protein 1.8
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