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.
| Prep Time | 8-10 minutes |
| Cook Time | 25 minutes |
| Servings |
muffins
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- 1.5 cups NOW Foods Gluten Free Pancake & Waffle Mix
- 1.0 cups almond milk
- 0.5 cups water
- 1 tsp Vanilla extract
- 1 whole egg or 1 tbsp of applesauce and 1/2 tsp baking powder
- 1/2 cup Organic blueberries
- 1/4 cup Organic turbinado sugar
- 10 packets NOW Foods Stevia
- 1/4 tsp Organic baking powder (do not add if opted to use applesauce and baking powder.)
Ingredients
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|
- Preheat oven to 350°F and grease muffin tins.
- In a large bowl whisk together sugar with egg until frothy.
- Add almond milk, water, Ellyndale Organics™ Avocado Oil, and vanilla until fully incorporated.
- Whisk in Gluten-Free Baking & Pancake Mix until smooth.
- Lightly fold in blueberries.
- Pour batter into muffin tins until 2/3 full.
- Bake for 20 to 25 minutes (mine took a full 25 minutes).
- Allow muffins to cool for 10 minutes and enjoy!
