Breakfast

Michelle's Blueberry Muffins - Gluten and sugar free is for Breakfast.

Michelle's Blueberry Muffins - Gluten and sugar free takes 10 minutes to prepare.

Michelle's Blueberry Muffins - Gluten and sugar free takes 25 minutes to cook.

Michelle's Blueberry Muffins - Gluten and sugar free makes 6 servings.

The ingredients for Michelle's Blueberry Muffins - Gluten and sugar free are:

1 cup Bob's Red Mills all-purpose flour
3/4 tsp xanthan gum
2 tsp baking powder
1/4 tsp salt
2 tsp nutmeg

1/4 cup egg Beaters

2 tbsp Coconut Oil - liquified
1/3 cup Milk, 2%,
1/4 cup light agave nectar
1 tsp lemon extract

1 cup frozen blueberries

Here is how you make Michelle's Blueberry Muffins - Gluten and sugar free:

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

The nutritional information for Michelle's Blueberry Muffins - Gluten and sugar free is:

• Servings Per Recipe: 6
• 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

The dietary needs meet for Michelle's Blueberry Muffins - Gluten and sugar free is Gluten Free