Blueberry Cinnamon Muffins - Gluten & Dairy Free

Looking for a quick, healthy snack that you can feel good about feeding your family? These Gluten-Free, Dairy-Free Blueberry Muffins have you covered! As a Holistic Nutritionist, I’m all about finding ways to nourish our bodies with every bite, and these muffins do just that. They’re not only free from gluten, dairy, nuts, and refined sugar, but they’re also packed with ingredients that support gut health, boost immunity, and give you a much-needed energy boost.

Here’s why these muffins are so good for you:

  • Blueberries: These little gems are bursting with antioxidants and fiber, which are great for gut health and keeping your immune system strong. Plus, they add a natural sweetness that everyone will love.

  • Local Raw Honey: A natural sweetener that’s also a powerhouse for your immune system. Raw honey is full of enzymes and good-for-you bacteria that support digestion and overall health.

  • Organic Eggs: Eggs are a great source of protein and essential nutrients that help keep you energized and satisfied. They’re also important for gut health, as they provide the building blocks your body needs for tissue repair.

  • Unsweetened Coconut Milk: This dairy-free alternative is rich in healthy fats that fuel your body and support your immune system. It’s also super gentle on your digestive system, making it a great option for anyone with food sensitivities.

  • Cinnamon: Not only does cinnamon give these muffins a warm, cozy flavor that’s perfect for fall, but it also has anti-inflammatory properties and helps balance blood sugar levels, which is especially helpful during pregnancy and postpartum.

These muffins are easy to whip up and healthy enough to enjoy for breakfast or as a quick snack when you need a little pick-me-up. Whether you’re a busy mom or just looking for a wholesome treat, these muffins are sure to hit the spot!

Ingredients:

  • 2 1/2 cups gluten-free oat flour

  • 1 Tbsp ground flaxseed

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 2 mashed ripe bananas

  • 1/4 cup pure maple syrup or raw honey

  • 1/3 cup olive oil

  • 2 eggs

  • 1 tsp vanilla

  • 1 Tbsp lemon juice or apple cider vinegar

  • 1 1/4 cup blueberries

How-To:

  • Preheat oven to 350 degrees.

  • In a bowl, combine all wet ingredients and whisk together thoroughly.

  • In a separate bowl, combine all dry ingredients, except for the blueberries, and mix well.

  • Combine your wet and dry ingredients and mix thoroughly.

  • Add your blueberries and fold in until they’re evenly distributed.

  • In a 12-muffin tin lined with muffin liners, evenly distribute the mixture.

  • Bake for 22-27 minutes. Let cool for 10 minutes and enjoy!

Nicole ReneeComment