Wild Blueberry Muffins (Gluten Free)
We’ve nixed the white flour and sugar in this traditional breakfast recipe, so these tasty Wild Blueberry Muffins are sure to satisfy your craving without spiking your blood sugar along the way. Oats, almond and coconut flour serve as the base for these hearty breakfast (or anytime!) muffins. Wild blueberries offer many health benefits, including gut and heart health. Additionally, they are very high in antioxidants.
Ingredients (yield: 12 muffins):
1 cup old fashioned oats
1 1/4 cup unsweetened almond milk
1/2 cup almond flour
1/2 cup coconut flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/3 cup coconut sugar
1/4 tsp ground cinnamon
1/4 tsp sea salt
1 pc lemon, zest only
1/3 cup coconut oil
1 tbsp ground flax
2 tbsp warm water
1/2 cup pecans, chopped
1 cup frozen wild blueberries
Preheat oven to 425 degrees.
Mix together oats and almond milk. Let sit for ~10 minutes.
Mix together ground flax and warm water. Let sit.
Combine almond flour, coconut flour, baking powder, baking soda, cinnamon and sea salt.
Add coconut sugar, coconut oil, flax mixture and lemon zest to the oat + almond milk. Stir.
Add dry ingredients to wet stirring to fully combine. Gently stir in frozen blueberries.
Pour into oiled muffin tins (or use paper liners).
Bake for 15-18 minutes, until toothpick comes out clean.