Recipe: Blueberry Power Muffins

It’s about time you had something tasty to go with your coffee that will actually give you energy, instead of filling you up with sugar and plunging you into a brain fog.

Most commercial muffins are just cupcakes without the frosting. Instead of being part of a nourishing, wholesome breakfast, they guarantee a mid-morning blood sugar crash. The Blueberry Power Muffin is different. It’s gluten-free and packs plenty of protein and fiber, plus bonus omega-3s from the blueberries. No more muffins that give you a muffin top!

Blueberry Power Muffins join the Chocolate Cherry Chia Shake, Hot Quinoa Cereal with Warm Berry Compote, and Tex-Mex Scrambled Eggs with Avocado and Salsa on our Back-to-School Breakfast menu. Plenty of delicious mornings ahead!

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Blueberry Power Muffins

  

September 18, 2016

Most muffins are just cupcakes without the frosting. This gluten-free recipe is full of the protein and fiber you need to power through your day. (No more sugar crashes or muffin tops from your muffins!)

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 12 muffins

Ingredients

2/3 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour

3/4 cup ground raw almonds

1/4 cup chia seeds

1/4 cup freshly ground flaxseed

2 tsp monk fruit extract

2 tsp aluminum-free baking powder

1 tsp ground cinnamon

1/4 tsp sea salt

2/3 cups unsweetened coconut milk

1/4 cup macadamia nut oil

1 tbsp real vanilla extract

2/3 cup fresh or frozen organic blueberries (no need to thaw)

Directions

1Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.

2Combine the flour, almonds, chia seeds, flaxseed, monk fruit extract, baking powder, and cinnamon in a large mixing bowl. Whisk well and set aside.

3Combine the coconut milk, oil, and vanilla in a separate small mixing bowl.

4Add the wet ingredients to the dry, and stir with a wooden spoon or rubber spatula until just moistened. Don't overmix – stir enough to eliminate pockets of dry ingredients, but don't worry if there are lumps.

5Gently fold in the blueberries.

6Spoon the batter into the lined muffin cups.

7Bake for 27-29 minutes, until tops are lightly browned and a toothpick inserted in the middle of a muffin comes out clean.

8Remove from the oven and allow to cool.

This recipe is part of the Back-to-School Breakfast menu, with Chocolate Cherry Chia Shakes, Hot Quinoa Cereal with Warm Berry Compote, Tex-Mex Scrambled Eggs with Avocado and Salsa, and Blueberry Power Muffins. Check out the Back-to-School Breakfast Menu and Guide for links to all the recipes, plus more handy tips and activities for happy, healthy mornings!

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

Want more delicious, healthy recipes? Check out jjvirgin.com/recipes.

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Nutrition Facts

Serving Size1 muffin
Calories175 calories
Sodium330 milligrams
Protein4 grams
Sugar0 grams
Total Fat11 grams
Saturated Fat1 gram
Total Carbohydrates16 grams
Dietary Fiber4 grams

Please SHARE with this tweetable (just click!): Most muffins are cupcakes without frosting. Gluten-free Blueberry Power Muffins are full of energizing protein instead!

Stay tuned for more back-to-school breakfast fun, including a helpful guide to ease your family into the new school year. We’ll give you tips to simplify your morning routine, fun and healthy lunchbox ideas, plus a great printable to help you stay in touch with your kids even when you’re apart during the day.

 

 

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