Gluten Free Blueberry Muffins

 

Makes: 6-8 regular muffins

 

Prep time: 10 minutes 

 

Cook time: 20 minutes

 

HERE is the printable recipe

 

 

 

 

Ingredients:

  • 3 eggs

  • ½ C whole milk Greek yogurt

  • 1/8 C organic raw honey

  • 1/3 C coconut oil, melted

  • 1 Tbsp vanilla extract

  • ½ C Almond flour

  • ¼ tsp salt

  • ¼ tsp baking soda

  • 1 C blueberries, fresh or frozen

  • 1 Tbsp cinnamon

  • 2 Tbsp ground flax seed

  • 2 Tbsp chia seeds 

 

Directions

  1. Preheat oven to 350F and line muffin tin. 

  2. Combine eggs, yogurt, coconut oil, honey, and vanilla until well blinded

  3. Mix in almond flour, salt, baking soda, cinnamon, flax seed and chia seeds until well blinded. 

  4. Fold in blueberries. 

  5. Pour mixture into lined muffin tins. 

  6. Bake for 20-25 minutes until tops are golden

 

Note: You can substitute coconut flour for the almond flour. 

 

Nutritional Value Per Muffin

237 Calories     16.6g Fat 17.4g Total carbs     4g Fiber 13.5g Net carbs 5.5g Protein

 

About the Author: Nicole Brooker earned her Master’s degree in Applied Clinical Nutrition from New York Chiropractic College in August 2018. Nicole is passionate about nutrition education, GI health and disease prevention. She is currently earning clinical hours toward the Certified Nutrition Specialist (CNS) credential under Kim Ross's supervision.


 

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Kim Ross, MS, CNS, CDN, IFMCP

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1201 6th Ave W. Bradenton, FL 34205

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