Gluten-Free Blueberry Walnut Eggnog Muffins

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I can’t believe it’s only 10 days to Christmas! In this gluten-free blueberry walnut eggnog muffin, the flavours of holidays are oozing throughout. I used a light eggnog and a little honey to sweeten this muffin with some extra nutmeg. The muffin turned out moist and the flavour is undeniably Christmassy. By adding blueberries and walnuts the muffin became extra special with added health benefits. I know Christmas time is when we can be a bit naughty with our diet but this gluten-free muffin is a little of both naughty and deliciously nice! Our selection of healthy gluten-free muffins also includes vegan, egg-free, grain-free, keto and paleo recipes 

Ingredients

  • 1 cup almond flour
  • 1 cup gluten-free flour blend (if the blend does not include xanthan gum add 1/2 tsp.)
  • 1 Tbsp. GF baking powder
  • 1/2 tsp. GF ground nutmeg
  • ½ tsp. Himalayan salt
  • ½ cup extra virgin olive oil
  • ¾ cup GF light eggnog
  • 1/3 cup raw liquid honey
  • 1 large egg
  • 1 ½ cups fresh or frozen organic blueberries
  • 1 cup chopped walnuts
  • Instructions

  • Preheat oven to 350 F and line a muffin pan with paper liners
  • In a large bowl, combine dry ingredients
  • In a separate bowl whisk together olive oil, eggnog, honey, and egg. Add to dry ingredients and thoroughly mix. Gently stir in blueberries and walnuts
  • Pour batter into prepared muffin pan and bake for 30 - 35 minutes until golden
  • Rest in the pan for 15 minutes before transferring to a rack to cool


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