Gluten Free Dairy Free Blueberry Muffins
User Reviews
5
Gluten Free Dairy Free Blueberry Muffins
Description
The Gluten Free Dairy Free Blueberry Muffins start with almond butter and ripe mashed banana combined with eggs, maple syrup, vanilla, and a touch of baking soda. These ingredients create a smooth, rich batter that is gently folded with fresh blueberries before baking. Baking at a moderate temperature for 12 to 14 minutes results in softly textured muffins with a moist crumb and bursts of blueberry throughout. The almond butter adds a subtle nutty richness while the banana contributes natural sweetness and moisture, avoiding the need for dairy or gluten-based flours.
The muffins work well as a convenient breakfast item or a portable snack. Their modest sweetness and wholesome ingredients appeal to those seeking allergen-aware options or grain-free baked goods. Using natural sweeteners like maple syrup ensures the flavor remains balanced and not overly sweet.
To check doneness, insert a toothpick; the muffins are ready when it comes out clean. Store any leftovers in an airtight container in the refrigerator for up to four days to maintain freshness. This recipe also allows for substitutions such as cashew or sunflower butter, and honey can be used instead of maple syrup if preferred.
Ingredients
- 1 cup almond butter creamy
- 1 cup banana mashed
- 2 egg
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 2/3 cup blueberries
Instructions
- First, preheat oven to 375 degrees and line a muffin tray with muffin liners.
- Add all ingredients except blueberries to a blender or food processor.
- Then, blend until smooth and uniform.
- Next, carefully fold in blueberries.
- Fill muffin liners almost completely full, dividing batter equally between liners.
- Then, bake for 12 to 14 minutes or until a toothpick inserted comes out clean.
- Finally, remove from oven and serve!
Notes
- Almond butter can be substituted with cashew butter, sunflower butter, or peanut butter (not Paleo compliant).
- Maple syrup may be replaced with honey if desired.
- You can prepare the batter in a mixing bowl instead of a blender by mixing thoroughly.
- Start checking the muffins around 12 minutes and bake up to 14 minutes, testing doneness with a toothpick.
- Store leftover muffins in an airtight container in the fridge for up to 4 days to keep them fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 70mg | 3% |
| Potassium | 301mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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