Yesterday, I shared four ways to save money on groceries when you’re gluten-free.
If you need something hands-on and practical to help you implement those ideas, how about a recipe?
Blueberry muffins have always been a favorite breakfast, snack, or dessert for our family. When I began learning about “real food” several years ago and stopped using boxes of quick mixes, I was afraid we had enjoyed blueberry muffins for the last time.
Thankfully, homemade muffins are super simple to make, taste delicious, and are much tastier than store-bought mixes.
(Did I mention that it’s also cheaper to bake from scratch?)
I recently created this delicious, high fiber muffin recipe featuring fresh blueberries and rolled oats.
This recipe yields about two dozen muffins, which means you’ll have plenty to eat for breakfast, save for snacks, or freezer for another day.
If you don’t have any coconut flour on hand, just use Shoshanna’s mix for the full amount of flour in the recipe.
Blueberry Oat Breakfast Muffins
1/2 C Coconut Flour
2 tsp xanthan gum
2 scant TBSP baking powder (you can make your own!)
1 tsp sea salt
1/2 C butter
1/2 C coconut oil
2 tsp pure vanilla extract
2 C almond milk
1 C fresh or frozen blueberries
1/2 C rolled oats
In a glass bowl, combine all dry ingredients except rolled oats. In a small sauce pan, gently melt butter and coconut oil over medium-low heat.
Once oils are melted, remove from heat and whisk in eggs and vanilla. Add almond milk and stir.
Pour liquid mixture into dry ingredients and stir just until well combined. Batter will thicken as you stir and may be slightly lumpy.
Gently fold in blueberries and rolled oats (do not over stir!).
Fill oiled muffin tins with batter. Bake in a pre-heated 375-degree oven for about twenty minutes.
Depending on how full you fill your muffin tins, this recipe yields 20 to 24 muffins.
We enjoy these breakfast muffins with a cup of fresh orange juice, or a mug (or three!) of coffee or herbal tea. Delish!