Blueberry Flax Muffins
Servings: 24 muffins
INGREDIENTS
2 cups Gluten-Free Flour
1/3 cup Flax Seed Meal, Organic
2 cups Coconut Sugar, Organic
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon clove
2 eggs
1 cup Greek Yogurt
1 cup Almond Milk
1 cup fresh blueberries
You’re going to love the fresh, wholesome taste of these natural, gluten-free blueberry muffins. Made with flax seed meal, our All-Purpose Gluten-Free Flour, coconut sugar, and organic virgin coconut oil, these muffins come out light, fluffy, and deliciously satisfying.
DIRECTIONS
- Preheat oven to 350° F (325° F Convection), and grease a standard muffin tin.
- In a large bowl, combine gluten-free flour, flax seed meal, coconut , baking powder, baking soda, and spices.
- In a separate bowl, gently whisk together eggs, coconut oil, yogurt, and almond milk.
- Whisk wet mixture into dry mixture until fully incorporated.
- Fold in blueberries.
- Spoon batter into prepared muffin tin, to 2/3 full.
- Bake 20 minutes or until inserted toothpick comes out clean, and cool for 10 minutes.
**Wonderful breakfast muffin. For a fun twist, try substituting your favorite in-season fruit for the blueberries.**
NUTRITIONAL INFORMATION
Serving Size: 1 Muffin (64 g)
Calories: 180
Total Fat: 8 g
Saturated Fat: 7 g
Protein: 2 g
Total Carbohydrate: 24 g
Dietary Fiber: 1 g
Cholesterol: 20 mg
Iron: 1 mg
Sodium: 75 mg
Calcium: 72 mg
