Gluten-Free Carrot Blueberry Muffin

Published on Jan 22, 2019

  by   Kristina Stosek

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Prep Time: 10 minutes Cook Time: 35 minutes Serves: 12
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This week I will introduce you to an easy muffin recipe that is healthier than most. Why is it healthier? Simple, carrots, blueberries, healthy avocado oil, and as a sweetener a splash of pure maple syrup.

Have you ever tried avocado oil in baking? Not only it offers heart-healthy benefits, but it adds a delicious nutty flavor. This muffin is also protein-packed keeping your hunger at bay. But, most importantly, this gluten-free carrot blueberry muffin is addictively delicious and super moist. I promise you will love this healthy muffin recipe!

Vegan option included. Looking for healthy muffins to start your day? Check out these gluten-free muffin recipes

Gluten-Free Carrot Blueberry Muffin

Published on Jan 22, 2019

by Kristina Stosek

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Ingredients

Instructions

  • 1.

    Preheat oven to 375 F and line a muffin pan with parchment paper liners. I always use parchment paper liners, they keep muffins from sticking to the paper

  • 2.

    In a medium bowl, combine dry ingredients

  • 3.

    In a large bowl whisk together milk, maple syrup, oil, eggs, vanilla, lemon juice and lemon zest. Add to dry ingredients and mix to combine. Gently stir in carrots and blueberries

  • 4.

    Pour batter into prepared muffin pan and bake for 35 minutes until golden and firm to touch

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