Olive Oil Blueberry & Walnut Gluten-Free Muffin {Dairy-Free}

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This gluten-free muffin has everything we love in a muffin but with added health benefits. This muffin is moist, light and has no dairy or refined sugar. For additional wellness, I added blueberries and walnuts. What I love about this gluten-free muffin recipe, it takes just minutes to put together and the results are outstanding.

I would also like to add that this muffin is high in protein and is packed with fiber. Add this healthy gluten-free muffin to your Sunday brunch or enjoy as an anytime snack. Check out our complete gluten-free muffin recipe selection hereĀ 

Ingredients

  • 1 cup almond flour
  • 1 cup gluten-free flour blend such as better batter
  • 1/2 tsp. xanthan gum (do not add if your all-purpose GF flour blend has xanthan gum already)
  • 2 tsp. GF baking powder
  • 1/4 tsp. Himalayan salt
  • 2 large eggs
  • 1/2 cup extra virgin olive oil
  • 1/2 cup pure maple syrup
  • 1/2 cup non-dairy milk {almond, coconut, hemp, rice}
  • 1 tsp. Pure vanilla extract
  • 1 cup fresh blueberries (do not use frozen)
  • 1 cup chopped walnuts
  • Instructions

  • Preheat oven to 375 F and line a muffin pan with parchment paper liners
  • In a large bowl, combine dry ingredients
  • In a separate bowl using an electric mixer, whisk together, eggs, olive oil, maple syrup, milk and vanilla for 1 minute
  • Add egg mixture to dry ingredients and thoroughly mix. Stir in blueberries and walnuts until just combined. Do not over mix
  • Pour batter into prepared muffin pan and bake for 28 - 30 minutes until golden
  • Rest in the muffin pan for 5 minutes before transferring onto a cooling rack


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