Do Your Body Good & Enjoy These Gluten-Free Flaxseed Blueberry Muffins!

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Whether you’re looking for a new breakfast option or a quick snack on the go, this recipe for Gluten-Free Flaxseed Blueberry Muffins is sure to be your new fav!

I have yet to meet someone who doesn’t enjoy a warm blueberry muffin but since I’ll be riding this gluten-free train from now on, I had to make them a little bit healthier but equally as delicious! 

For this recipe, I decided to go egg free, use coconut flour which is high in fiber and protein and add in some flaxseeds for some extra health benefits!

Flaxseeds are insanely good for you and your digestive health! If you’re vegetarian or not a fan of fish, then you know you have to find alternative sources to obtain omega-3 fatty acids and flaxseeds are not only an excellent source of omega-3 but they’re super easy to incorporate into your diet-you can throw them in your açai bowls, chia seed pudding & sprinkle on top of your avocado toast! I’m a fan because they’re high in fiber which helps to keep me regular and they actually contain lignans, which have powerful antioxidant and estrogen properties that can help lower the risk of cancer!

I say do your body good and treat yourself to these healthier blueberry muffins any time of day!

Yields1 Serving

 1 cup Coconut flour
 ¼ cup Ground flaxseed meal
  cup Sugar
 ½ cup Dairy free milk of choice
 3 tbsp Coconut oil
 1 tbsp Fresh lemon juice
 1 ½ tsp Baking powder
 ¼ tsp Baking soda
  tsp Salt
 ¾ cup Small frozen blueberries

1

Preheat oven to 375 degrees F for at least 15 minutes prior to baking.

2

In a small bowl, heat dairy free milk of choice in microwave until hot and stir in flaxseed meal. Allow to sit and thicken for 10 minutes.

3

In another bowl, mix coconut flour, baking soda, baking powder and salt. Reserve 1 full Tbsp flour mixture in another small bowl. Coat frozen blueberries in reserved flour mixture.

4

Add oil, lemon juice and thicken flaxseed mixture. Gently fold in coated blueberries to only combine in batter (do not over mix).

5

Pour batter into a paper lined muffin tin, filling ¾th of the way up. Bake for 12 minutes with a foil tent covering muffins (make sure it does not touch the tops)

6

Remove the foil tent and bake another 8-10 minutes or until toothpick comes out clean in the center.

Ingredients

 1 cup Coconut flour
 ¼ cup Ground flaxseed meal
  cup Sugar
 ½ cup Dairy free milk of choice
 3 tbsp Coconut oil
 1 tbsp Fresh lemon juice
 1 ½ tsp Baking powder
 ¼ tsp Baking soda
  tsp Salt
 ¾ cup Small frozen blueberries

Directions

1

Preheat oven to 375 degrees F for at least 15 minutes prior to baking.

2

In a small bowl, heat dairy free milk of choice in microwave until hot and stir in flaxseed meal. Allow to sit and thicken for 10 minutes.

3

In another bowl, mix coconut flour, baking soda, baking powder and salt. Reserve 1 full Tbsp flour mixture in another small bowl. Coat frozen blueberries in reserved flour mixture.

4

Add oil, lemon juice and thicken flaxseed mixture. Gently fold in coated blueberries to only combine in batter (do not over mix).

5

Pour batter into a paper lined muffin tin, filling ¾th of the way up. Bake for 12 minutes with a foil tent covering muffins (make sure it does not touch the tops)

6

Remove the foil tent and bake another 8-10 minutes or until toothpick comes out clean in the center.

Gluten-Free Flaxseed Blueberry Muffins
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