If you are following a gluten-free diet, the days of muffins, pastries, and cookies are far from over. Here’s a simple recipe for gluten-free muffins that makes for a delicious on-the-go breakfast option. These high protein bites fit perfectly into a gluten-free meal plan, and use almond flour rather than traditional all-purpose flour for an added boost of nutrients.
Apricot Blueberry Gluten Free Muffins
Easy gluten-free breakfast muffins can be made fairly quickly without too many complicated ingredients. These are high protein muffins because we replace traditional flour with almond flour and use four eggs.
- 2 cups Nature's Eats Almond Flour
- 1 teaspoon baking powder
- 3 tablespoons sugar or 2 tablespoons Splenda
- 4 eggs
- ½ tbsp coconut oil or butter
- ½ cup heavy cream or coconut cream
- 1 banana, mashed and very ripe
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- ½ cup Nature's Eats Dried Apricots, chopped
- ½ cup dried, frozen, or fresh blueberries
- Preheat the oven to 350℉. Grease a muffin pan or use paper cups as a liner. We recommend paper cups.
- In one large bowl, mix Nature's Eats Almond Flour, sugar, and baking powder.
- In a medium bowl mix eggs, coconut oil, coconut cream, banana, lemon juice and vanilla. Use a pastry blender, and then a whisk until everything is completely smooth.
- Pour liquid mixture into dry mixture and mix until well combined. Fold in Nature's Eats Dried Apricots and blueberries until evenly distributed.
- Pour batter into 12 muffin tins until full, almost to the rim.
- Place in the oven and bake for 25-35 minutes or until you can easily remove a toothpick clean from the center of each muffin and they are slightly golden brown on top.