Healthy Blueberry Muffins (Gluten Free, Low Sugar)
These healthy blueberry muffins are gluten free and low in sugar. In fact they contain no refined sugar and only a little coconut sugar along with banana to sweeten them. I use yoghurt (you can use dairy free) or milk kefir in the recipe to give the muffins a wonderful rise. The result is the most amazing moist gluten free muffins you’ve ever tasted.
Ingredients
- 1 ripe banana - mashed if you don't have a food processor
- 225 g Free From Fairy plain flour
- 2¼ tsp baking powder - check it's gluten free
- 100 ml olive oil
- 2 medium eggs - try to use organic as they have a better nutritional profile
- 50 g coconut sugar - I use Coconut Merchant
- 200 g plain, unflavoured yoghurt - (can be dairy free) OR 130g milk kefir
- 60 g oats - make sure they're gluten free. If you don't tolerate them then replace with the same quantity of gluten free flour
- 3 drops doTerra lemon essential oil or zest of 1 lemon
- 125 g blueberries - fresh or frozen
Instructions
- Mix together the banana, flour, baking powder, oil, eggs and sugar. I use my food processor to do this.
- Add the yoghurt, oats and lemon oil or zest and fold together gently or whizz together in the food processor
- Finally mix the blueberries with 1 tsp of flour then fold them through the mixture (this stops the colour from bleeding into the cake)
- Divide the mixture between 12 muffin cases lining a muffin baking tray. If you'd like to, sprinkle with a little granola at this stage or a few gluten free oats.
- Bake in a pre-heated oven at 220 degree C/ 200 degree C fan/ Gas Mark 7 for 15 - 18 minutes
Notes
Nutrition information is for guidance only
Nutrition (Approx)
Calories: 205kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 29mg | Potassium: 182mg | Fiber: 2g | Sugar: 5g | Vitamin A: 65IU | Vitamin C: 1.1mg | Calcium: 70mg | Iron: 0.9mg