Are you trying to avoid all the common food sensitivities because you want to improve your health and think you’ll never get to eat a soft, moist, sweet, fluffy muffin ever again? Rejoice! Here is a recipe for you! Free of all common food allergens including dairy, gluten, eggs, and sugar and bursting with blueberries and flavour!
This recipe makes a double batch (24 muffins) or 12 jumbo muffins. Fresh baking doesn’t last long around here so I always make a large batch. Plus, you can always freeze them and take out just enough for each person each day. This also helps with portion control! And since I’m a nutritionist, I went easy on the sweet stuff. Most muffin recipes would call for double the maple syrup – or sweetener of choice.
2 cups unsweetened coconut or almond milk
1/4 cup lemon juice, plus zest from 1 lemon
2/3 cup melted coconut oil
2 tsp vanilla
1/2 cup maple syrup
1/4 cup baking stevia
I often just mix these ingredients up in a blender that way I don’t have to worry about melting the coconut oil. If you do blend it, the oil may form a “fluff” on top but don’t worry. Once you mix the wet and dry ingredients together, it seems to blend in just fine.
2 cups gluten free oat flour
2 cups brown rice flour
1/3 cup milled chia seeds
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
3 cups fresh or frozen blueberries
Preheat oven to 350°F
Line 2 muffin tins with muffin liners and spray with liquid coconut oil or avocado oil.
Separately mix the wet and the dry ingredients except blueberries. Then in a very large mixing bowl, combine the wet and dry ingredients together. Add the blueberries and mix again just until combined. It will be runny at first but then starts to thicken after a minute as the ground chia seeds start to absorb liquid.
Using an ice cream scooper or two spoons, spoon muffin batter into prepared muffin tins.
Bake for about 35 minutes or until toothpick inserted into centre comes out clean.
Tried this recipe? How did it work for you? Let me know what you think! 🙂