Friday, January 2, 2015

Gluten Free Strawberry and Blueberry Muffins

Happy New Year! I hope the New Year is off to a great start for everyone, it's a fresh start so make the most of it! Many people make New Year's resolutions. I'm not a big believer in resolutions because it's extremely rare that they are kept. Anyway I know many people are going try to lose weight this year, get in shape and cut back on calories. When embarking on a new lifestyle finding healthy foods that taste good can be hard (especially with food allergies or intolerances). 

I spent part of my New Year's Eve baking muffins. These are one of my favorite muffins because they do not taste healthy. They taste like cake! Seriously though they are so moist and gooey inside it's practically criminal. The recipe is very basic and easy to follow and there are no crazy ingredients. Enjoy and Happy New Year!

Gluten Free Strawberry and Blueberry Muffins
  • 1.5 cups gluten free all purpose flour, you can substitute regular all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup mashed banana, about 1 banana
  • 1/2 cup organic unsweetened applesauce
  • 2/3 cup Dannon Light and Fit vanilla greek yogurt, you can use plain
  • 1 cup unsweetened vanilla almond milk
  • 1 cup fresh (or frozen) blueberries
  • 1 cup fresh (or frozen) strawberries, diced

In a large mixing bowl combine flour, baking powder and cinnamon.

Add in wet ingredients: egg, vanilla extract, mashed banana, applesauce, greek yogurt and almond milk. Stir until everything is combined and batter is formed. 

Add in strawberries and blueberries. Fold them into the batter and avoid over stirring.

Preheat oven to 375 degrees. 

Line muffin tins with liners or spray nonstick cook spray or coconut oil in tins to avoid sticking. 

Fill muffin tins 1/2 to 3/4 full. I filled my tins 3/4 full and got 18 larger muffins. You can fill them less and get 24 muffins.

Bake at 375 degrees for 15 minutes. Insert a toothpick to check for doneness. If the toothpick is clean the muffins are done, if not allow them to bake for 5 minutes and check again. 

When muffins are done turn off the oven and leave the door closed (this is not mandatory but I found it makes the muffins firm up faster). The muffins will brown in the oven. Remove the muffins after 5-10 minutes. Allow the muffins to cool before removing from tins.

Store in the refrigerator for up to a week or the freezer for up to six months.

Nutrition information (for 1 muffin):
Calories: 51
Fat: 1 gram
Cholesterol: 0 mg
Sodium: 296 mg
Carbs: 10 grams
Fiber: 2 grams
Sugar: 2 grams
Protein: 2 grams

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