This Awesome (And Inspiring!) came from FreshJax Friend Erin (@eat_like_erin).
Erin is a health-obsessed foodie gone Gluten-free/Dairy-free.
Follow her Health Journey on Instagram for more recipes, restaurants, and products Today!
Erin's Maple Cinnamon Blueberry Muffins
Rated 5.0 stars by 5 users
Category
Breakfast
Cuisine
Baking
Servings
10
Prep Time
20 minutes
Cook Time
18 minutes
Calories
184
Growing up, my familyās secret ingredient for blueberry muffins was orange juice.
Weād buy a box of pre-mixed, ready to bake muffins at the store and splash in some OJ to make it our own.
Things have definitely changed since then.
As much as possible I try to home make everything from scratch. This includes baked goods. It probably takes an extra 10 min to make them from scratch if you have the right ingredients.
Plus, real blueberries š« SLAY fresh out of the oven. Much better than the dried ones in the store bought mixes.
In this recipe, my secret ingredient is the Maple Cinnamon Topping from @freshjax . Itās makes for the perfect cinnamon crumble top, but without any of the sugar. The ingredients are literally just organic dried maple syrup, organic Korintje cinnamon, organic coconut palm sugar, and Himalayan pink salt.
Ingredients
-
1 cup gluten-free oat flour
-
1/2 cup mylk (I used pecan milk)
- 1/3 cup melted coconut oil
- 1/3 cup pure maple syrup
- 2 eggs
- Juice of 1/2 lemon
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
-
Freshjax Maple Cinnamon Topping
Directions
Preheat your oven to 350. Line or grease your muffin tin.
Mix all the wet ingredients. Fold in the dry ingredients except blueberries & topping.
Fold in blueberries. Place evenly into muffin tin.
Top with maple cinnamon topping.
Bake for 18 min, or until a toothpick comes out dry.
Recipe Note
This recipe taught us about some stellar ingredients for Gluten-Free and Dairy Free baking.
We are SO THANKFUL for that!
