Michelle's Blueberry Muffins - Gluten and sugar free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup Bob's Red Mills all-purpose flour3/4 tsp xanthan gum2 tsp baking powder1/4 tsp salt2 tsp nutmeg1/4 cup egg Beaters 2 tbsp Coconut Oil - liquified 1/3 cup Milk, 2%, 1/4 cup light agave nectar1 tsp lemon extract 1 cup frozen blueberries
1. Preheat oven to 350°F. Coat 6-cup muffin pan with cooking spray.
2. Microwave coconut oil - about 15-20 seconds until just melted.
3. Whisk together flour, xanthan gum, baking powder, salt, and nutmeg in bowl.
4. Lightly beat egg in small bowl, then whisk in milk, agave, lemon extract, and then melted coconut oil.
5. Stir egg mixture into flour mixture and then fold in blueberries. Divide batter among prepared muffin cups.
6. Bake 20 to 25 minutes, or until muffins are light brown on top and toothpick inserted in center comes out clean.
Serving Size: Makes 6 muffins
2. Microwave coconut oil - about 15-20 seconds until just melted.
3. Whisk together flour, xanthan gum, baking powder, salt, and nutmeg in bowl.
4. Lightly beat egg in small bowl, then whisk in milk, agave, lemon extract, and then melted coconut oil.
5. Stir egg mixture into flour mixture and then fold in blueberries. Divide batter among prepared muffin cups.
6. Bake 20 to 25 minutes, or until muffins are light brown on top and toothpick inserted in center comes out clean.
Serving Size: Makes 6 muffins
Nutritional Info Amount Per Serving
- Calories: 187.9
- Total Fat: 6.3 g
- Cholesterol: 17.8 mg
- Sodium: 167.6 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 3.6 g
- Protein: 4.7 g
Member Reviews