Gluten-Free Blueberry Muffins

gluten free blueberry muffins sugar free dairy free

gluten free blueberry muffins sugar free dairy freegluten free blueberry muffins sugar free dairy freegluten free blueberry muffins sugar free dairy free

My friend has been visiting from Milan for the week, and I loved waking us up to the smell of fresh-baked muffins! Being an Italian, she wasn’t too familiar with “gluten-free”, but thought they were delicious! She’s an artist and made a few sketches of me that I thought looked inspiring beside the muffins. These are some of my quick and easy morning muffins that are also sugar and dairy free! Brava!

Gluten/Dairy/Sugar Free Blueberry Muffis

  • 1 cup frozen blueberries
  • 1/2 cup almond milk (or any dairy-free milk)
  • 1/2 cup agave nectar
  • 1 extra large egg
  • 2 tsp vanilla extract
  • 1 cup gluten free flour
  • 1/2 cup almond meal
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup pumpkin seeds

Directions:

  1. Preheat the oven to 400F. Set out paper muffin tins on a baking tray. You can buy these on amazon.
  2. In a large bowl, mix together the almond milk, agave nectar, egg, and vanilla.
  3. In a separate bowl, combine the gluten free flour, almond meal, baking powder, and salt. Add the blueberries gently mix to cover with the flour.
  4. Add the dry to the wet and mix to combine.
  5. Pour the mixture into the muffin tins, to half-way. Sprinkle pumpkin seeds on top.
  6. Bake for about 15mins until golden brown on top.

Makes about 4 muffins.

 

Elizabeth

Elizabeth

Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.

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