Spiced Flax Blueberry Muffins Gluten Free Dairy Free Recipes

GLUTEN-FREE BLUEBERRY FLAX MUFFINS

Gluten-free Blueberry Flax Muffins image

Recipe by The Pioneer Chicks

Provided by Alexa Lehr

Time 40m

Number Of Ingredients 14

Ingredients

2 cups Bob's Red Mill GF oats ground into flour
1 cup Bob's Red Mill ground flax seeds
2 large organic, free-range eggs (room temp)
2 large organic, free-range egg whites
2 tsp. organic ground cinnamon
1/2 tsp. baking soda
2 tsp. baking powder
1/4 cup organic, grass fed butter (melted) (or coconut oil)
1 tsp. pure vanilla extract
1/4 cup pure maple syrup
1/4 cup coconut sugar
1/2 tsp. sea salt
1/3 cup warm water
1 cup frozen blueberries

Steps:

Preheat the oven to 375 degrees F. Line a stoneware muffin tin with 9 parchment paper muffin cups.
In a large mixing bowl, beat together the melted butter, eggs, egg whites, vanilla extract, and maple syrup.
Add the oat flour, flax seeds, coconut sugar, baking soda, baking powder, cinnamon, and salt. Stir until combined then add the water. Stir until combined and lastly, fold in the blueberries.
Divide the batter evenly between the muffin cups, filling each cup full. Bake for 18-20 minutes. Cool for 10 minutes before moving the muffins to a cooling rack to finish cooling.
Enjoy!

SPICED FLAX BLUEBERRY MUFFINS (GLUTEN FREE, DAIRY FREE)

Spiced Flax Blueberry Muffins (Gluten Free, Dairy Free) image

Sweet, flavourful and - most important - tender and moist: in my humble opinion the best gluten free muffins out there! The streusel topping is great but not necessary. Yield: 2.5 - 3 dozen muffins

Provided by MrsBean

Categories Quick Breads

Time 30m

Yield 2-3 dozen muffins, 1 serving(s)

Number Of Ingredients 17

Ingredients

4 cups gluten-free rice flour mix
1 cup white sugar
1/3 cup brown sugar
2 tablespoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
2 teaspoons nutmeg
1/2 teaspoon allspice
1 teaspoon cinnamon
3 tablespoons flax seed meal
2 tablespoons flax seeds
6 cups blueberries
1 cup soymilk (or vanilla almond milk)
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract

Steps:

Formula for Brown Rice Flour Mix: 2 cups brown rice flour, 2/3 cup potato starch (NOT flour), 1/3 cup tapioca starch/flour, Yield: 3 cups.
1.) Preheat oven to 375 degrees.
2.) Spray muffin pan (or muffin liners) with cooking spray.
3.) Mix all dry ingredients in large bowl. Add blueberries; stir to coat evenly.
4.) In another bowl, combine milk and oil; remove 1 Tb. of combined liquid and discard it. Beat in eggs and vanilla.
5.) Add liquids to blueberry mixture and stir until just blended.
6.) Fill muffin pans 2/3 full. (Optional: Sprinkle top with cinnamon sugar or streusel topping.)
7.) Bake 18-20 minutes until lightly golden.
Streusel Topping (Note: these muffins have great flavour and don't need the fancy toppings). ½ cup brown rice flour mix,1/3 cup brown sugar, ½ teaspoons cinnamon, ¼ teaspoons xanthan gum, 3 Tb. butter or margarine melted.
Combine dry ingredients; stir to blend. Pour in butter and stir until all dry ingredients are moistened.

Nutrition Facts : Calories 4184.9, Fat 263.6, SaturatedFat 38, Cholesterol 744, Sodium 6312.3, Carbohydrate 441.5, Fiber 36.8, Sugar 372.1, Protein 47.8

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