Anti-Inflammatory Dairy & Gluten Free Blueberry Muffins
Servings 10
Equipment
- 1 Muffin pan
- 1 Set of 10-12 Parchment paper cups
- 1 Large mixing bowl
Ingredients
Dry Ingredients
- 1 1/2 C Oat flour or Almond flour (must be gluten free)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground ginger (can omit if you don't have it or don't like the taste)
- 1 Small pinch Salt
Wet Ingredients
- 2 Eggs or flax eggs
- 1/2 C Applesauce, unsweetened
- 1/4 C Avocado oil or coconut oil
- 1/4 C Pure maple syrup or honey
- 1 tsp Pure vanilla extract
Add-ins
- 1 1/4 C Fresh blueberries If you want to use frozen you have to warm them first in a saucepan and drain the extra liquid. The muffin will look mostly blue
Optional add-ins
- 1 Scoop Collagen peptides, unflavored: for extra protein and gut support
- 1 Lemon zest or extra polyphenols and brightened flavor
- 1 tbsp Hemp seeds, for minerals
Instructions
- Preheat oven to 350F. Line the muffin pan with parchment cups
- In a mixing bowl combine all the dry ingredients
- In a small bowl whisk the eggs. Add the eggs and all the other liquid ingredients into the bowl with dry ingredients and mix until just combined.
- Fold in the blueberries
- Bake for 18-22 minutes until a toothpick comes out clean from the center of the largest muffin