Gluten-Free Blueberry Lemon Muffins
Gut Healthy-ish, light and airy, clean ingredients, oh! so good!
Ya know when you bake a special something and it smells like heaven throughout the house?
Yep, these gut healthy-sh, light, and airy blueberry lemon muffins did not last in my Casa. I am now doubling this recipe to meet the demand for my fam. And, I think I’m gonna have to buy stock with organic blueberries. Ha!
When I was looking for a gut-healthy-ish alternative to blueberry muffins, I came across my friend Shelleycanhelp https://www.shelleycanhelp.com/recipes who is a wiz at healthy recipes. Well, her recipe is the basis and inspiration for my final product. So thank you Shelley!
You know, I often crave Mimi’s Cafe blueberry muffins (with a slab of butter, yum), so I wanted to create the same delish satisfaction with clean organic ingredients.
And after a few tries of baking batches, I believe these are perfect. These scratch my itch without having ingredients that give me an instant headache, brain fog, and compromise my gut health.
Enjoy my Friend!
God created Food to be whole, fresh, nourishing to the body, and delish.
How-to video tutorial coming soon!
Gluten-Free Blueberry Lemon Muffins
Ingredients
- 2 cups of Almond Flour *See Notes
- ½ tsp Baking Soda
- ¼ tsp Sea Salt
- ½ tsp Vanilla Extract
- 3 eggs
- 1 egg white (whipped until stiff peaks form) *See Notes
- 1 cup fresh Blueberries
- 1 Lemon (zest and juice)
- 1 Banana (ripe, medium, mashed)
- ¼ cup Real Maple Syrup *See Notes
- ¼ cup of Coconut Sugar *See Notes
Instructions
- Preheat the oven to 350F, Line a muffin tin with liners
- In a large bowl whisk together the banana, lemon zest, lemon juice, eggs, coconut sugar, maple syrup, and vanilla extract.
- In a medium bowl whisk together the almond flour, baking soda, sea salt. Add dry ingredients to wet and stir to combine.
- In a separate bowl, mix egg white (until stiff peaks form). Carefully fold in the egg white into the batter until well combined, (not over folding). Fold in the blueberries.
- Spoon in the batter into the muffin liners, and bake for 20-24 minutes or until cooked through.
Notes:
ALL Ingredients are best Organic
Notes for Almond Flour: I recommend you use Bob’s Red Mill super-fine almond flour, gluten-free, non-gmo, and paleo-friendly. *See recommended products below
Notes for Egg White: Do not skip this step, this is what makes these muffins light and airy. Make sure egg whites are mixed until stiff peaks form and don’t overfold into the batter. Over folding will lose its light and airy-ness.
Notes for Maple Syrup and Coconut Sugar: In order for these muffins to be just the right amount of sweet, light, and airy, using both wet and dry natural sweeteners will give the best results. Make sure you use real maple syrup (no high fructose stuff) and use organic unrefined coconut sugar *See recommended products below.
