Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

I’m on week two of the Kayla Itsines Bikini Body Program!

Before my wedding I was crazy about working out. There’s really no motivation like wedding motivation. Then I got back from my honeymoon and found myself on the couch in sweats instead of on the treadmill. Oops 🙂

But now warmer weather is coming and my few weeks of being a bum are over. Not only do I look better when I am working out, but I feel way better too. I decided to switch up my routine and try Kayla Itsines’s program. I now understand why her body is so ridiculous… her workout program is really freakin hard. I’m talking like my arms were shaking so bad I dropped a handful of chopped vegetables onto the floor… and then proceeded to picked them back up and bake them. Five second rule.

And just because I’m working out hard, and it hurts to climb the subway stairs, it doesn’t mean I can eat whatever I want and still see results. My new obsession are these Gluten Free Blueberry Muffins. These are super easy to make, contain no artificial ingredients or refined sugar, and taste amazing!

maria-signature

 

Gluten Free Blueberry MuffinsGluten Free Blueberry Muffins

Gluten Free Blueberry Muffins
Yields 12
Print
Ingredients
  1. 2 1/2 cups of old fashioned oats/gluten free oats
  2. 6oz of plain low fat greek yogurt (or one of those individual cups)
  3. 2 eggs
  4. 1/2 cup of raw honey
  5. 2 teaspoons of baking powder
  6. 1 teaspoon of baking soda
  7. 2 tablespoons of flaxseed meal
  8. 1 teaspoon of vanilla extract
  9. 1 teaspoon of cinnamon
  10. 2 ripe bananas
  11. 1/3-1/2 cup of fresh blueberries
Instructions
  1. preheat the oven to 350 degrees F
  2. line a muffin tin with liners or lightly coat with coconut oil.
  3. place oats in a food processor or blender and pulse for about 15 seconds until the oat are broken down.
  4. add the remaining ingredients (except for the blueberries) and process until everything is mixed and the oats are smooth.
  5. pour batter into bowl and mix in the blueberries
  6. pour batter into the muffin tin, filling each slot 3/4 of the way full and bake for 18-20 minutes, or until a toothpick comes out clean.
Spinach for Breakfast https://www.spinach4breakfast.com/

Oh, and you’ll love these!

Leave a Comment

Your email address will not be published. Required fields are marked *

  • Yay! Thank you for this recipe. These muffins look fabulous and I desperately needed an easy grab and go breakfast.
    Thanks for what you do and keep up the good work!

  • Hi- I really want to try gluten free baking for my husband and daughter, but my husband has a nut allergy and almond flour is out of the question. it is almost impossible to find a gluten free recipe without almond flour but I am happy to use Cup4Cup. But…I don’t know if the measurements change? so for your recipe, you mention gluten free flour but it is in addition to the almond flour. What do you recommend?

    thanks!

    • Hi Sue! So the recipe calls for 1/4 cup of gluten free all purpose flour in addition to the almond flour. I have to say almond flour is a bit of a different beast than all purpose flour. I am not exactly sure how to substitute Cup4Cup into this recipe, as I think it may alter the eggs/liquid. I would suggest looking for a muffin recipe made with coconut flour! I also saw Cup4Cup had some great muffin recipes on their website as well 🙂