|Gorgeous Hazelnut Blueberry Muffins|
I adore these Hazelnut Blueberry Muffins and my Gorgeous Man loves these muffins, too. They are delish! And…they are guilt-free. What?! How is it possible to have guilt-free blueberry muffins?
Well, these luscious gluten and dairy-free muffins are made with hazelnut flour (ground hazelnuts), flaxseed, gluten-free oat flour, high-fiber coconut flour, sweetened with honey and filled with a TON of healthy blueberries! You see? Guilt-free!
However, if you don’t mind having “just a little guilt”… you can add an optional cinnamon/sugar topping. If you look at my “muffin photo” you can see that the muffins in the front are sugar-free and have plain cinnamon sprinkled on top of them; and the other muffins have the cinnamon–sugar sprinkled on top. You can guess which muffins “go” first ~ Yeah…we are soooo bad!
Hazelnut Blueberry Muffins
Healthy, elegant, delicious AND gluten and dairy-free ~ Hazelnut Blueberry Muffins simply ROCK!
- Preheat oven to 350 degrees Fahrenheit.
- Line cupcake/muffin pan with cupcake papers.
- Makes 12 muffins. Bake time: Approximately 25-30 minutes
1 1/4 cups hazelnut flour (I used Bob’s Red Mill)
1 cup ground flaxseed (I used organic golden flaxseed)
3/4 cup gluten-free oat flour
1/3 cup coconut flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup oil (I use a mild flavored olive oil)
1/2 cup mild-flavored honey
1 tablespoon pure vanilla extract
1 1/2 teaspoons apple cider vinegar
1 cup milk of your choice (I used So–Delicious Unsweetened Coconut Milk)
2 cups blueberries (fresh or frozen)
Optional Cinnamon Sugar Topping (recipe below)
GIMME GLUTEN FREE METHOD
1. In a large bowl whisk together first six ingredients until mixed.
Add the eggs, oil, honey, vinegar, vanilla and milk. Stir until mixed; then stir in the blueberries.
2. Divide batter into a 12 cupcake-paper lined pan.
3. Sprinkle with optional Cinnamon/Sugar topping, if you desire. If you want sugar-free muffins ~ sprinkle each muffin with a little cinnamon. Pop the muffins in the oven.
4. Bake at 350 degrees for approximately 25-30 minutes or until done. If you are using frozen blueberries it takes about 30 minutes for the muffins to get done.
- How to tell if your muffins are done: Simply insert a toothpick into a muffin ~ if the toothpick comes out clean (without any dough on it) then they are done.
Cinnamon Sugar Topping (optional)
2 tablespoons sugar
1/4 teaspoon cinnamon
Mix the sugar and cinnamon together. Gently spoon on the top of the unbaked muffins, bake as directed.
NOTE: You can substitute 1 cup buttermilk for the milk and apple cider vinegar, if you wish.
|I Love… Hazelnut Blueberry Muffins|