I have a number of friends who have been told to avoid gluten, so I’ve been experimenting like crazy with all kinds of recipes for the perfect muffin. Too often gluten-free breads and muffins can either be hard and dry, or have a slightly “beany” taste, which I really dislike. I’m not wild about many of the gluten-free baking mixes out there either, however, this Arrowhead Mills one does a perfect job. These blueberry muffins are light, tasty and really healthy – the perfect breakfast or between-meal snack.
I have substituted virgin coconut oil for butter, as I wanted to make a healthier muffin. You can find virgin coconut oil at any health food store, and Trader Joe’s even carries it now.
You’ll see a strange ingredient* in the list called Lacuma. The Lacuma is a Peruvian fruit and Navitas Naturals sells it as a whole food powder. It’s a fantastic alternative to empty-calorie sweeteners – low in sugar and high in nutrients. I love baking with it.
I was also dying to try my new Kitchen Aid fire-engine red mixer. I am so excited about this new addition to my kitchen, it’s ridiculous. Suffice to say, my muffins were made in five minutes flat.
Yields about 6 muffins
Pre-heat oven to 375 degrees F
1 cup virgin coconut oil
1/2 cup maple syrup
2tbsp Lacuma Powder* (or substitute with brown sugar)
2 eggs, beaten
1 cup Arrowhead Mills organic gluten-free baking mix
Mix the coconut oil, maple syrup and sugar in the bowl.
Very slowly beat in the eggs.
Mix in the baking mix and baking powder. Finally add the blueberries. and combine really well.
Grease a muffin tin or line with muffin cups and bake for 20 minutes or until a skewer comes out clean.
If you are saving some until the next day, keep them in an airtight bag in your fridge and gently warm them up before serving.