Gluten Free/Dairy Free Blueberry Muffins

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Gluten Free/Dairy Free Blueberry Muffins


I came across this awesome blueberry muffin recipe via NOW Foods® Living NOW® recipe on the box of their gluten free dairy free baking and pancake mix. I made some minor modifications in order to lower the sugar content, and instead of using rice milk I used a mixture of almond milk and water. I also opted to use Ellyndale® Naturals Premium Avocado Oil  instead of sunflower seed oil. By making this change I minimized the amount of polyunsaturated omega 6 fatty acids and increased the amount of monounsaturated fatty acids. Polyunsaturated omega 6 fatty acids oils are tied to higher inflammation throughout the body which may increase overall inflammation in the body. Monounsaturated fats are the beneficial fats we hear about all of the time like those found in olive oil, however, avacoda oil has a high smoke point which means it’s better for cooking without the integrity of the oil being modified chemically. Avacado oil also has a very bland taste which means it can fit into most recipes without altering the taste, unlike olive oil which has a unique taste to it.
I used NOW Foods® Better Stevia® packets as a partial sugar substitute to lower the sugar content of the recipe but didn’t negate sugar altogether so the muffins still have a naturally sweet taste to them. Try it out and let me know what you think.

Print Recipe
Gluten Free/Dairy Free Blueberry Muffins
Course Breakfast
Cuisine Treats
Prep Time 8-10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Breakfast
Cuisine Treats
Prep Time 8-10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350°F and grease muffin tins.
  2. In a large bowl whisk together sugar with egg until frothy.
  3. Add almond milk, water, Ellyndale Organics™ Avocado Oil, and vanilla until fully incorporated.
  4. Whisk in Gluten-Free Baking & Pancake Mix until smooth.
  5. Lightly fold in blueberries.
  6. Pour batter into muffin tins until 2/3 full.
  7. Bake for 20 to 25 minutes (mine took a full 25 minutes).
  8. Allow muffins to cool for 10 minutes and enjoy!
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By |August 30th, 2017|Uncategorized|Comments Off on Gluten Free/Dairy Free Blueberry Muffins

About the Author:

Peter is certified as a Health Coach & Personal Trainer (ACE), Nutrition Specialist (CNS), a MetaFit Instructor, a Golf Conditioning Specialist, a Kettlebell Instructor (by Kettlebell Concepts), and a TRX Qualified Trainer.
He was a head coach for The North Face & is currently a NOW FOODS Wellness Influencer (where he does get products in exchange for writing about their products which he firmly believes in!). Peter has been on FIOS1 NEWS and NEWS12 Westchester and has written for many newspapers, websites and magazines.

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