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.