Anti-Inflammatory Dairy & Gluten Free Blueberry Muffins
Serves 10
5 mins prep
20 mins cook
0 mins total
Dry Ingredients
cOat flour or Almond flour (must be gluten free)
tspBaking powder
tspBaking soda
tspGround Cinnamon
tspGround ginger (can omit if you don't have it or don't like the taste)
small pinchSalt
Wet Ingredients
Eggs or flax eggs
cApplesauce, unsweetened
cAvocado oil or coconut oil
cPure maple syrup or honey
tspPure vanilla extract
Add-ins
cFresh blueberriesIf you want to use frozen you have to warm them first in a saucepan and drain the extra liquid. The muffin will look mostly blue
Optional add-ins
scoopCollagen peptides, unflavored: for extra protein and gut support
Lemon zest or extra polyphenols and brightened flavor
tbspHemp seeds, for minerals
Preheat oven to 350F. Line the muffin pan with parchment cups
In a mixing bowl combine all the dry ingredients
In a small bowl whisk the eggs. Add the eggs and all the other liquid ingredients into the bowl with dry ingredients and mix until just combined.
Fold in the blueberries
Bake for 18-22 minutes until a toothpick comes out clean from the center of the largest muffin