I adapted this recipe from the Food Network and was very happy with the results! To make these Blueberry Muffins I swapped out agave nectar for maple syrup and canola oil for coconut oil. This is a low-FODMAP recipe and also lactose-free as rice milk is used.
Ingredients
2 cups gluten-free all-purpose baking flour (I used the Bob’s Red Mill brand)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 cup unrefined organic coconut oil
2/3 cup Grade A organic maple syrup
2/3 cup rice milk
1 tablespoon alcohol-free vanilla extract
1 cup fresh organic blueberries
Directions
Preheat the oven to 325 degrees F. You can line a standard 12-cup muffin tin with paper liners or I use Williams-Sonoma Goldtouch® Nonstick Muffin pan without liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, maple syrup, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.
Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
You can see the original recipe here.
Have a healthy day! ~ Colleen
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Could I ask why the xanthum gum what does this do? Ie would it work without?
I know Xanthan gum can be an issue for some people with digestive disorders. It is produced from a certain strain of bacteria (Xanthomonas campestris, according to Wikipedia) reacting with carbohydrates. These carbohydrates are typically derived from corn. The resulting substance has incredible thickening and binding properties when added to water or other liquids. I found an article for you with alternatives to try – I might try chia seeds in my next batch of muffins actually! http://gluten-free-bread.org/5-alternatives-to-xanthan-gum-and-guar-gum-in-gluten-free-baking
I love chia seeds. Just wrote a post on them. I’d love to be able to make some bread as can’t find anything locally and things like muffins erc. Quick snacks. I’ve two boys and it’s good to have healthy stuff ready rather than crisps. It’s taking some getting used to this diet and I’m getting some conflicting info on what to eat and what not to but trying to get my head around it and make a handful of meals that are easy 🙂 great to find you x
I am expecting a baby boy so I am right there with you – nutritious snacks will be key. Have you tried chia pudding? I think your boys will like it. Most of the info you will find on my site is from the same sources, if not my own nutritional recommendations. I know there’s a lot of conflicting info out there, so I always aim to have what has actually been researched and tested by the leading experts. Thanks for stopping by and be sure to subscribe to our blog and email newsletter!
Ah yes I’m a fan of chia my boys have it most breakfast time 🙂 I’m making a new one tomorrow with a bit of avocado which I believe is allowed in small doses x
YUm!! Yes 1/8 of an avocado is
it was seriously nice the breakfast i made with chia and avacao i might have upped it a little but only having small mouthfulls 🙂
oh i will be sure to pop by again x
Check out this recipe of hers – you could try muffins this way as well with blueberries: http://gluten-free-bread.org/gluten-free-lemon-cranberry-muffins
thank you i am going to take a rifle through x
I’ve been CRAVING a blueberry muffin! Yay!