This is a perfect recipe to make on Mother’s Day! So, with that in mind, a mini tribute to my mama: One of my favorite things to do growing up was to bake with my mom. I loved the smell of freshly baked chocolate chip cookies hitting my nose when I came home from school. I loved having the long conversations with my mom while enjoying those cookies. Anyway, since those days, I have continued my love for baking. I have learned so many baking tricks from her, and I’m so grateful that she’s taught me so much. I love you Mom! ❤
Anyway, I came across several recipes for this muffin that I made yesterday and converted (and changed a few things) it into a gluten & dairy free version. If you’re not gluten and dairy free, it’s very easy to swap out a few ingredients to make it full of gluten and dairy.
Here’s what you’ll need for the muffins:
2 cups of gluten free all-purpose flour with xantham gum in it
1/2 cup of sugar
1/2 teaspoon of sea salt
3 teaspoons of baking powder
1/4 cup of coconut oil
1 cup of almond milk
2 teaspoons of lemon juice
1/4 teaspoon of lemon zest
11 oz of fresh blueberries (wash and remove steams)
For the glaze:
1/2 cup of powdered sugar
2 tablespoons of lemon juice
Preheat the oven to 400 degrees F. Mix wet ingredients into bigger bowl (egg, lemon juice, lemon zest, coconut oil, almond milk). In a separate bowl, mix the dry ingredients (GF flour, salt, sugar, baking powder) and then slowly combine the dry ingredients into the wet ones. Add the blueberries, mix well, then add to the muffin tin. Bake for 15-25 minutes. This will make 12 muffins. This is a thicker muffin so I did have to bake mine for about 22 minutes before they were done–it just depends on your oven. Once they have baked, let them cool for an hour or two. Make the glaze, then drizzle the glaze on top. ENJOY!
After these were baked, I had my in-laws and husband try them. They are not gluten and dairy free like I am but they gave the muffins a 10/10. Yay! I hope that you enjoy this recipe! Be sure to tag me in your photos! I’d love to see them!
Guys, I think I’m in love.
Don’t worry, it’s not the kind of mushy, gushy, I’m-going-to-throw-up-in-my-mouth kind. It’s these dang good muffins. They are my true love. Sorry, gentleman. You’ve been officially replaced by my muffins. Maybe one day ya’ll can redeem yourselves.
I mean, look at those.
They are SO GOOD!! It’s like the food heavens have opened and brought me this gift that the foodie Greek gods eat. Seriously, they are am-am-amazing.
I’m pretty sure that I have a problem. I mean, who makes muffins for breakfast? There are far better things for breakfast that I should have (and usually do have them) but this morning called for some muffins.
Okay, so now that you’re all dying to know how to make these, let me indulge you.
What You’ll Need:
Namaste’s No Sugar Added Muffin Mix
I followed the instructions that are on the back of the box (they are <i>super</i> easy) and it took maybe ten minutes to whip these together. Then I added in my raspberries and bananas. Baked them at 350 degrees and then enjoyed…and I’m still enjoying them. They are amazing! Do you have a favorite muffin mix? Let me know!
I don’t know what it is about muffins but I freaking love them. That is all. . . . Okay, maybe not all but still. They are amazing. I love experimenting with muffins because you never know how they’ll turn out if your just throwing them together from scratch (like these ones). Nonetheless, they were freaking amazing.
2-3 mashed bananas
2 handfuls of blueberries
2 tsp. flaxseed
1/2 C. apple sauce (substituted for 2 eggs)
2 tsp. vanilla
2 tsp. baking powder
1 C. GF flour
This recipe makes about twelve muffins. First, pre-heat your oven to 355* F and combine wet ingredients until the texture is smooth. Then add the dry ingredients and mix together until all the bumps are out.
Then put the batter (with NO blueberries in it) into the muffin tin and then add the blueberries with the flax seed sprinkled on top.
Next, bake for about twenty or so minutes (or until golden brown). And then ENJOY these freaking amazing muffins.