Gluten Free Blueberry Orange Muffins
Gluten Free Blueberry Orange Muffins are a great treat any time of year! In the US, summer is here and we are all excited to share fun times with family and friends. Whether camping, renting a VRBO or just inviting friends over, food can be healthy and enjoyable too!
However, for the individual that must eat gluten free it can also be sad and frustrating. Enter Gluten Free Blueberry Orange Muffins. These are muffins EVERYONE will enjoy…just don’t tell them they are gluten free. To the non-gluten free crowd they are Oatmeal Blueberry Orange Muffins…and it’s not a lie!
Another BONUS is low sugar…these are made with Lankato Monk Fruit Sweetener so the only sugar in this muffin is from the blueberries…Sweet! The nutrition facts are in the recipe notes. Coconut flour and Oatmeal provide energy, blueberries help protect your skin from too much sun and the beneficial fats will go to your joints. What a perfect quick breakfast treat.
Did I say they freeze well? You can keep these in a freezer container without worrying about hindering taste or texture for up to a month. Make some now for your vacation or company, warm them in the oven and everyone will think you are amazing.
Notice the great texture. Gluten free products are often gummy without a satisfying “mouth feel.” You can see from the picture these muffins have great texture, warm or cold. Be sure and let them sit for about 10 minutes out of the oven. They will be perfectly warm and hold together.
Coconut flour muffins are often made with tons of eggs, which also affects the texture. 3 eggs combined with flaxseed create a nice texture.
This recipe makes 20 medium sized muffins, maybe 22 if you don’t keep tasting them like I did!
About the ingredients…this uses coconut flour and gluten free oatmeal. The sugar is a combination of erythritol and monk fruit. This is my first recipe using this sugar and I must admit the texture and taste are just like real sugar!
- Calories 148
- Carbs 24 gr
- Protein 4 gr
- Fat 7 g
- Fiber 5 gr
- Sugar 6 gr
- Net Carbs 19 gr
*Sugar is only from blueberries
If you want to save all these delicious muffins for yourself and give the non-healthy eaters the same version, try my Lemony Blueberry Muffins made with sprouted spelt flour. Just don’t tell them it’s healthy!
Are you unfamiliar with some of the ingredients in Gluten Free Blueberry Orange Muffins? To make it easy on you I have added product links. You can purchase through amazon and I get a VERY small commission and it doesn’t cost you any more. I do think the links are helpful so you know what you are looking for if you are at the store.
Costco has many of these products at a much lower price. For example the exact Monk Fruit sweetener, same size at Costco was around $8, twice that much other places. The coconut yogurt seems especially high on Amazon, so do your price shopping.
PET FOOD WORD OF CAUTION
Coconut oil and possibly erythritol could be dangerous for your pets. So if your family is in the habit of sharing treats with the pups or kitties, you might not want to use this recipe. My dog only gets carrots, cabbage and cucumbers so he’s not at risk. Use wisdom with your own family.
IBS WORD OF CAUTION
Erythritol can cause problems such as diarrhea or excess gas for some people. It is a sugar alcohol but without the side effects of other sugar alcohols such as xylitol and malitol.
Gluten Free Blueberry Muffins
- 2 large bowls
- blender, mixer or blend stick
- medium muffin pan
- paper muffin cups
- 1 1/2 cups Coconut Flour
- 1 cup Bobs Red Mill Gluten Free Oats
- 1/2 cup Bobs Red Mill golden flax meal**
- 3/4 cup Lankato Monk Fruit brown sweetener with Erythritol or Trim Healthy Mama Super Sweet
- 1 teaspoon cinnamon
- 2 heaping teaspoons baking powder
- 1/2 heaping teaspoon baking soda
- 1/2 heaping teaspoon salt
- 2 cups non-dairy yogurt kefir or milk*
- 1/2 cup fresh orange juice about 1 large orange
- 2 Tablespoons orange zest from 1 large orange
- 1/3 cup coconut oil melted
- 3 large eggs
- 2 teaspoons vanilla
- 2 cups frozen or fresh blueberries
- Combine dry ingredients, stir well
- Combine wet ingredients in a magic bullet and blend well
- *If using a non-dairy milk add 2 Tablespoons raw apple cider vinegar
- Make a hole in the middle of the dry ingredients and add the wet ingredients
- Stir until all is moistened. texture resemble a thick batter
- Add blueberries and gently stir to combine
- Put in muffin cups, I use a large scoop to fill muffin cups, pat down into cup
- Place extra blueberries on top of batter in muffin cups, push down a little
- Preheat oven to 400
- Reduce to 350
- Bake about 30 minutes until lightly browned and firm to touch
- Allow to cool 10 minutes before serving or moving to a baking rack to cool
- Freeze individually on a cookie sheet and store for up to 1 month in freezer bags
- Allow to thaw before consuming or put in warm oven to reheat for about 10 minutes