Just this past weekend I made the most perfect Gluten Free Blueberry Mini Muffins, EVER!! With an always hungry toddler to feed, I love having healthy muffins available as a quick snack. And since blueberries are one of our all time favorites around here, it appeared to be a no brainer that we needed to make these babies, especially since we always have some either fresh or frozen.
Oh and have I mentioned how super delicious they are? They are extremely moist and naturally sweetened, which makes them sweet enough, without being too sweet. These homemade blueberry muffins make a much better option than many of the store bought blueberry muffins you can find, which are guaranteed to be full of artificial/natural flavoring, refined sugars, and a ton of other unnecessary ingredients that wreak havoc on your health. That is why I love this recipe so much! These muffins are also free of dairy, gluten, refined sugar and can be made vegan if desired! I seriously have zero mom guilt about giving these to my little man to snack on.
One thing we are really proud of at HEALTHY MOMMA MANDA is that we always use simple and natural ingredients, and these muffins are no exception. The ingredients we used to make these healthy mini muffins are the following:
- gluten free oat flour
- blanched almond flour
- pink Himalayan sea salt
- baking soda
- pasture raised eggs or (sub flax egg if vegan)
- pure maple syrup
- vanilla extract
- homemade cashew milk (sweetened with dates) or unsweetened dairy free milk of choice
- avocado oil or melted refined coconut oil
- apple cider vinegar (or fresh lemon juice)
- fresh or frozen blueberries
I can’t wait for you to try this recipe! Be sure to share and tag me at #healthymommamanda or comment below!
This recipe is adapted by ambitiouskitchen.com
- 1 cup + 2 tablespoons gluten free oat flour
- 1 cup packed super fine blanched almond flour
- 1/4 teaspoon Himalayan salt
- 3/4 teaspoon baking soda
- 2 pasture raised eggs, slightly beaten (sub flax egg if vegan)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup homemade cashew milk (I sweetened it with dates) or unsweetened dairy free milk of choice (may need to increase the maple syrup to 1/3c if using unsweetened nut milk)
- 1 tablespoon avocado oil or refined coconut oil, melted
- 1 teaspoon apple cider vinegar (or fresh lemon juice)
- 1 cup fresh or frozen blueberries
- Can blend rolled oats on high speed into flour if you don’t have oat flour.
- To sub for flax eggs use 1 tbsp of ground flax and 2.5-3 tbsp water. Mix together and let sit for 10 minutes until egg like texture.
1. Preheat oven to 350 degrees F. Line mini muffin cups with liners or coconut oil.
2. In a large bowl, whisk together 1 cup oat flour (reserving the 2 tablespoons for later), almond flour, In a separate large bowl, mix together eggs, maple syrup, vanilla, almond milk, avocado oil and apple cider vinegar until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.
3. In a small bowl toss blueberries and oat flour together, then gently fold them into the batter.
4. Divide batter evenly between muffin cups, Bake for 10-12 minutes or until toothpick inserted come out clean or with just a few crumbs attached.
5. Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely.