RESOURCES FOR THE MODERN YOGI

Gluten-Free Blueberry Carrot Flax Muffins!!

Posted by: on Dec 29, 2014 | No Comments
Gluten-Free Blueberry Carrot Flax Muffins!!
image from @drizzlekitchen

I just realized my last post was also a muffin post (coconut-pumpkin). Apparently muffins and I are good buddies!

Now, let’s get this straight – not muffin tops – no way!! – but rather muffins, the tasty treat that can be made healthier so you don’t have to feel guilty!

The trick to being able to make said baked treats and not gain the aforementioned muffin top is to pack them full of nutritious ingredients such as flax meal, coconut oil, vegetables and fruits.

These muffins include coconut flour and buckwheat flour, two of my favorites. Coconut flour is crazy high in fiber, protein and manganese (helps promote healthy immune system) and lauric acid (a healthy saturated fat). Buckwheat flour is another flour I love for many reasons. It has a lovely caramel like flavor that, and nutritionally it provides pre-biotic benefits (they help the probiotics get absorbed into your body), can help decrease blood pressure and has a good amount of antioxidants and B-vitamins.

Nutritious, tasty and these muffins will make you and your lovies happy. Win-win-WIN!

 

Gluten-Free Blueberry Carrot Flax Muffins

DRY

  • ¼ c. coconut flour
  • ½ c. buckwheat flour
  • ¾ c. sorghum flour
  • ½ c. tapioca starch
  • ¼ c. flaxmeal
  • ¾ c. packed brown sugar
  • 2 t. baking powder
  • ½ t. baking soda
  • 1 t. guar gum
  • ½ t. sea salt
  • 1 t. cinnamon

WET

  • ½ c. coconut oil (or melted butter)
  • 1 large banana, mashed
  • 2 eggs
  • 1 T. chia seeds + 3 T. warm water
  • ½ c. almond milk
  • 1 T. vanilla
  • 2 c. frozen wild blueberries
  • ½ c. packed, shredded carrots

DIRECTIONS

  • Preheat the oven to 350 and line a muffin tray with papers.
  • Whisk together the dry ingredients in a medium bowl. Whisk together all the wet ingredients-except the blueberries and carrots-in another medium bowl.
  • Stir together the dry and the wet ingredients until mixed thoroughly. Add the carrots and the blueberries and stir until combined.
  • Scoop the batter into each muffin well until you’ve used it all. With wet fingers press the dough into the muffin cups and smooth at the top. Bake for 30-35 minutes until cooked through.

 

 

 

 

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