Gluten-Free Blueberry Muffins That Won't Spike Your Blood Sugar | Alt-Baking Bootcamp | Well+Good
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- Опубликовано: 13 апр 2021
- These blueberry muffins are gluten-free and have a low-glycemic index, which makes them the perfect breakfast, snack, or dessert without the blood sugar spike. Full recipe below! #blueberrymuffins #glutenfree #lowsugar
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BLUEBERRY MUFFINS
Makes 16 muffins
Ingredients:
2 eggs
⅓ cup honey
1 cup dairy free milk
½ cup avocado oil
1 ¾ cup gluten free all purpose flour
2 tbsp coconut flour
1 tsp baking powder
1 tsp baking soda
⅛ tsp salt
2 cups fresh blueberries
1 tbsp coconut sugar
Directions:
1. Preheat the oven to 350 degrees F and put liners into a 16-cup muffin pan.
2. In a large bowl, whisk together the eggs, honey, milk and avocado oil.
3. In a separate bowl, combine the flours, baking powder, baking soda and salt.
4. Pour the dry ingredients into the wet, mixing until fully incorporated. Then, add the blueberries.
5. Portion the batter equally into the muffin tin, filling each muffin to the top.
6. Sprinkle coconut sugar over muffins and bake for 20-25 minutes, or until slightly golden on the top and a toothpick inserted comes out clean.
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Хобби
Very nice muffins. I added an extra cup of gluten free plain flour and and two spoons of almond meal. They turned out delicious! Thank you for posting.
Can't wait to try these
Definitely going to try these. I've been using coconut sugar for everything lately!
Your muffins look amazing! Soft & chewy. Well done! Keep it up & see you around
Love these baking bootcamp recipes!!
Anything you're hoping we make next?
@@Wellandgood Pineapple carrot cake please?
Looks good
I loved it this recipe ❤
Thank you so much 😊
Trying to figure out how. Solved the problem. I read something wrong. Did not see it the first time. Got glasses now. Lol. Thank you for everything. May God bless you.
These look delicious does the all,purpose flour you are using contain xanthan gum or is it free from gums?
Can I replace the coconut flour with something else? (Almond flour I cannot have either)
Mine came out really runny I used almond flour, would that be why? Any tips?
If I don’t have coconut flour, what would be a good substitute?
Oat flour, almond flour
My batter was really thin, wad that supposed to be that consistency?
pure maple 🍁syrup has an index of 54...not great but a better alternative to honey
It is nice that you put this recipe on the web for everyone and it is truly a great thing to people new to it like me. But when you are calling out the measurements for the ingredients, you forgot to mention how much baking soda and baking powder! I have not had a batch turn out yet because I don't know the measurements
Hi Kevin, it’s 1 tsp. of each. If you expand the description of the video by clicking “More” you can see the full recipe and instructions.
@@dontjudgemycuriosity that is great. Thank you I did not see that. I was looking for it. Just old eyes I guess. Lol. By the way I did a couple trial tries and figured it out. Lol. Did you know that if you do the same recipe and add 2 TBLS of coco and a cup of gluten free chips, they make an excellent chocolate chocolate chip muffin. Tastes better than the real thing. Especially with vanilla frozen yogurt for a nice dessert.
Read the recipe
I almost loved your recipe but I am vegan thank you.
The glycemic index measures how quickly a carbohydrate raises blood sugar levels. Honey has a GI score of 58, and sugar has a GI value of 60. That means honey (like all carbohydrates) raises blood sugar quickly, but not quite as fast as sugar
I recommend allulose. It's zero on the glycemic index.
Didnt ssy howuch baking powder and baking soda. Im going to guess a common standard of 1 tbsp baking powder to 1 tsp soda. Will update ^_^
My batter is too watery, I followed along.
Nutritional content?
If you use app “MyFitnessPal” you can insert a recipe and it’ll give you all the nutritional content👌🏼
She talks too much. She did not enumerate the portions of baking soda and baking powder
Even though there is no gluten you should still pretend that there is so you can not overmix the batter. You just want the wet incorporated w dry then baked. It looses its thick batter bready consistency when mixed too much even w gluten free