Apricot Blueberry Gluten Free Muffins
- 2 cups Nature's Eats Almond Flour
- 1 teaspoon baking powder
- 3 tablespoons sugar or 2 tablespoons Splenda
- 4 eggs
- ½ 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
If you are following a gluten free meal plan you may be heartbroken thinking that the days of muffins, pastries, and cookies are over. We are excited to share with you a recipe for gluten free muffins that you can also use as an easy gluten free breakfast option. These high protein muffins fit perfectly into a gluten free meal plan and use almond flour rather than traditional all-purpose flour. 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.
Preheat the oven to 350 degrees. 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 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.
These muffins are not extremely sweet, so if you like them sweeter, just add more sugar. The blueberries and dried apricots meet each taste with a delightful tang. The almond flour and eggs bring forth a good dose of protein and make each muffin very grounding, leaving you satisfied with a smile.