Brunch

Gluten Free Blueberry Muffins is for Snack.

Gluten Free Blueberry Muffins takes 10 minutes to prepare.

Gluten Free Blueberry Muffins takes 28 minutes to cook.

Gluten Free Blueberry Muffins makes 12 servings.

The ingredients for Gluten Free Blueberry Muffins are:

2 TBSP Organic Extra Virgin Coconut Oil
4 TBSP Organic Brown rice syrup
2 Organic Free Range Cage Free Eggs
1 cup Unsweetened Organic Apple Sauce
1 tsp Vanilla Extract
1 tsp Apple Cider Vinegar
1/2 cup Unsweetened Vanilla Almond Milk
1- 1/2 cups All Purpose Baking Gluten Free Flour (Bob's Red Mill)
1/2 tsp Baking Soda
1 tsp Low-Sodium Baking Powder
1 tsp Cinnamon, ground
1 cup Organic Frozen Unsweetened Blueberries (fresh work great too!)

Here is how you make Gluten Free Blueberry Muffins:

In a food processor combine coconut oil (do not melt) and brown rice syrup and pur?e until creamy. Add the eggs, applesauce, vanilla and apple cider vinegar and pur?e again. With the motor running, add the almond milk. Pur?e until smooth. In a separate bowl, mix the gluten free flour with the baking soda, baking powder and cinnamon. Add the flour mixture to the wet ingredients and blend until well combined. The mixture will seem runny, but don?t worry! It bakes up just fine. Pour the mixture into a mixing bowl and fold in the blueberries. Using 1/3 cup measure, pour the batter into lined muffin tins. Bake at 375 degrees for about 28 minutes, or until golden brown. Enjoy!Serving Size: Makes 12 regular size muffins

The nutritional information for Gluten Free Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 125.2

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 73.0 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 2.0 g
• Protein: 2.6 g

The dietary needs meet for Gluten Free Blueberry Muffins is Gluten Free