This delicious blueberry muffin recipe was created with a focus on using whole, nutrient-dense ingredients that help stabilize blood sugar levels and provide essential nutrients. These muffins are rich in fiber from the oats and almond flour, and they contain healthy fats from coconut oil. The use of low-glycemic sweeteners like raw honey or maple syrup helps in managing blood sugar levels. The blueberries provide antioxidants and natural sweetness without causing rapid spikes in blood sugar. For another popular baked good recipes, check out our chewy chocolate chip cookie recipe.
Ingredients:
- 1 cup rolled oats (gluten-free if necessary)
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened applesauce
- 1/3 cup raw honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions:
- Preheat: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, almond flour, coconut flour, baking powder, baking soda, ground cinnamon, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the eggs, melted coconut oil, applesauce, honey or maple syrup, and vanilla extract until well combined.
- Combine: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Add Blueberries: Gently fold in the blueberries, being careful not to overmix as this can lead to a tough muffin texture.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each cup about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
