Blueberry Muffins

IMG_5086  When I first made these muffins I couldn’t believe how amazing they were!  There are so many healthy ingredients, and they’re fluffy, light, and very tasty.  Also, the recipe can stand up to a lot of change, so you can easily create your own variations.  The original recipe is from Simply Sugar and Gluten Free.  Amy’s recipes got me started on gluten-free and sugar-free baking, and she’s got a great collection of recipes!

I’ve made some changes to the original recipe to adopt the ingredients I usually use in baking, like using coconut oil and honey, and have also added flaxseed for some extra fiber.

1 very ripe banana, mashed
1/3 cup applesauce
1/3 cup coconut oil, softened or melted
2 egg whites
3 tbsp ground flaxseed
2 cups baking flour mix
1/3 cup unpasteurized honey, or xylitol
1 tsp vanilla
1 tsp baking soda
1 cup blueberries, fresh or frozen


1.  Preheat your oven to 350 degrees

2.  Mix the flaxseed, flour, and baking soda together in a large bowl

3.  Mix the banana, applesauce, vanilla, and sweetener

4.  Beat the egg whites until stiff, about 1 minute
*This adds to the fluffiness of the muffins.  It’s a great trick for any other baking that needs help rising!

5.  Add the liquids to the dry ingredients and mix wellIMG_5081

6.  Add in the egg whites and mix until combined

7.  Mix in blueberries

8.  Pour into a greased or muffin-cup-lined muffin tin and fill each cup with batter to the top.

9.  Bake for 20-25 minutes

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