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 are the Best Gluten-Free Muffins – they’re 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
INGREDIENTS
- 1 cup virgin coconut oil
- 1/2 cup maple syrup
- 2 tbsp Lacuma Powder* (or substitute with brown sugar)
- 2 eggs, beaten
- 1 cup Arrowhead Mills organic gluten-free baking mix
- 1 cup blueberries
DIRECTIONS
Pre-heat oven to 375 degrees F- 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.
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