Tuesday, May 24, 2011

Gluten, Dairy, Sugar Free Blueberry Muffins

I couldn't resist playing around with this recipe some more.  I took out the gluten, dairy, and sugar, and it turned out pretty good.  Pretty dang good.  They are kinda chewy because I used so many oats.  I like it that way, but you could use less of the pulverized oats and more gluten free flour if you want. 
 I ate 3.  In a row.  Ugh.

Gluten, Dairy, Sugar Free Blueberry Muffins

*1/2 cup gluten free flour
  • *1 cup pulverized gluten free oats.  (Put oats in a blender until smooth like flour)
  • *1/4 plus 1/8 cup Truvia ( I didn't have an 1/8 cup so I just eyeballed half of the 1/4 cup.  Truvia is expensive, but you only use a little.  If you use another stevia powder check the sweetness.  It should be equivalent to 3/4 cup sugar)
  • *1/4 cup gluten free oat bran
  • *1/4 cup regular gluten free oats
  • *1/4 cup ground flax seed 
  • *1 teaspoon baking powder
  • *1 teaspoon baking soda
  • *1/2 teaspoon salt 
  • *1 generous cup blueberries
  • *1/2 generous cup chopped pecans or walnuts
  • *1 banana, mashed
  • *1 cup almond milk
  • *1 egg
  • *1 tablespoon expeller pressed canola oil or regular oil
  • *1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
  2. In a large bowl, stir together the  flour, oat flour, truvia or stevia, oat bran,  oats, ground flax, baking powder, baking soda and salt.  In a separate bowl, mix together the mashed banana, almond milk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Gently stir in the blueberries and walnuts.   Pour  into muffin cups, filling all the way to the top.
  3. Bake for 15 to 20 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched. (Mine cooked for 20 minutes)