Gluten-Free Carrot Blueberry Muffin

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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 flavour. 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

Ingredients

  • 1 cup almond flour
  • 1/2 cup sweet sorghum flour
  • 1/2 cup arrowroot flour
  • 1 Tbsp. GF baking powder
  • 1 tsp. xanthan gum
  • 1/4 tsp. pure fine sea salt
  • 3/4 cup full-fat milk or non-dairy milk of choice (I used coconut milk for added flavour)
  • 1/3 cup pure maple syrup
  • 1/3 cup avocado oil
  • 2 large eggs, or for vegan option use 2 flax eggs
  • 2 tsp. pure vanilla extract
  • 2 tsp. Fresh lemon juice and zest of 1 lemon
  • 1 cup grated carrots
  • 1 cup fresh blueberries
  • Instructions

  • Preheat oven to 375 F and line a muffin pan with parchment paper liners. I always use parchment paper liners, this keeps the muffins from sticking to the paper
  • In a medium bowl, combine dry ingredients
  • In a large bowl whisk together milk, maple syrup, oil, eggs, vanilla, lemon juice and zest. Add to dry ingredients and mix to combine. Gently stir in carrots and blueberries
  • Pour batter into prepared muffin pan and bake for 35 minutes until golden and firm to touch


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