There’s nothing as wonderful as biting on a warm cranberry muffin tossed in a generous amount with butter or buffalo butter. Any morning you can enjoy a breakfast cake with a cup of coffee or tea is a great thing, am I right?
Homemade muffins will taste better (who knows how long your local coffee shop’s glass pastries have been sold there). You also get better control over ingredients. While many muffins are made with refined flour, sugar and other nutrient-free ingredients, it’s actually very easy to make nutrient-rich muffins. In the latest episode of Alt-Baking Bootcamp, chef and nutrition trainer Mia Rigden instructions on how to make gluten-free blueberry muffins.
Blueberry Small but powerful, with a long list of health benefits. For one thing, fruit is one of the best sources of antioxidants. And Ridgen’s formula calls for it so many, so much of the bluebs – a full two cups for batches of 16 muffins. “I like having a lot of blueberries in every bite,” she said. Rigden’s cranberry muffins recipe is sweetened with a bit of honey, but of course blueberries also have a lot of sweetness.
The formula calls for two egg, supplement an amount of omega-3 fatty acids, can protect the brain against inflammation. Eggs provide muffins with a large amount of choline, a nutrient that plays an important role in nervous system health. Avocado oil even adds more healthy fats to recipes. “I love avocado oil. It’s my favorite neutral cooking oil because it’s filled with monounsaturated fatty acids, has a high smoke point and has no taste, so it’s a really good alternative to canola oil, “Rigden said.
Press play on video for step-by-step instructions and follow the recipe below.
Blueberry muffins are gluten-free
Make 16 muffins
1/3 cup honey
1 cup of non-dairy milk
1/2 cup avocado oil
1 3/4 cup gluten-free all-purpose flour
2 tbsp of coconut powder
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 cups fresh blueberries
1 tbsp of coconut sugar
1. Preheat oven to 350 ° F and place pads in 16 cup muffin pan.
2. In a large bowl, beat eggs, honey, milk and butter oil together.
3. In a separate bowl, mix flour, baking powder, baking soda and salt. Pour dry ingredients into wet mixture, mix until completely combined. Then add the blueberries.
4. Divide the flour mixture evenly into the muffin container, filling each muffin over it.
5. Sprinkle coconut sugar on muffins and bake for 20-25 minutes, or until the top is slightly yellow and a toothpick plug is clean.
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