Gluten Free Blueberry Protein Muffins
As I’ve mentioned in previous posts, I am gluten intolerant so I can’t have anything with flour in it, as a result I have resorted to testing out recipes that I can make which are flourless and that can still satisfy my sweet tooth. Before I went on the Keto Diet, I used to make these Gluten Free Blueberry Protein Muffins every time I had a craving for something “cake like” and it would definitely hit the spot! Please, don’t expect a super fluffy blueberry muffin because this is not going to be as fluffy as a regular muffin due to the lack of flower, however, it is low in sugar, high in protein and delicious! I’ve had friends who aren’t fans of “healthier alternatives” and they loved these muffins.
- 1 Cup Almond Milk
- 2 Medium ripe bananas
- 2 Large eggs
- 1 cup Oat Flour (or blended oats)
- 1 Tbsp Ground Flax seed (optional)
- 1/4 Cup brown sugar (or for sugar free use Brown Sugar Subsitute)
- 1 1/2 tsp Baking Powder
- 1/2 Tsp Baking soda
- Frozen or fresh blueberries
Preheat oven to 400F. Prepare a muffin pan by spreading butter on them or spraying non-stick spray.
If you are using whole oats that are not colloidal you can add oats to food process and blend until oats are broken down (if your oats are already fine, you can skip the blending and just add them to a bowl). Add the rest of the ingredients (except for blueberries) to food processor and mix until batter is smooth. Add blueberries by hand and pour batter onto muffin pan so each tin is 3/4 full
Bake for 15-20 minutes until set and toothpick comes out clean from the middle. Let cool 10 min before removing. That’s it! so easy to make. All you have to do now is eat one and the rest you can store in air tight container for up to a week.
Yields 12 Serving (12 Muffins)
Nutrition Facts per Serving:
Saturated fat: 1.8g
Polyunsaturated fat: .3g
Total Carbohydrates: 23.1g
Dietary Fiber: 2.3g