Gluten Free and Stevia Sweetened Blueberry Lemon Muffins
Photo and Recipe Ricki Heller of Diet, Dessert and Dogs Blog
Currently, iHerb.com is sponsoring a product review and product giveaway with the Diet, Dessert and Dogs Blog and in the process, the author, Ricki Heller, developed some tasty recipes using iHerb products. Check out one of her delicious creations below utilizing Eden Foods Organic Dried Blueberries and two Gluten-Free flours from Bob’s Red Mill. These muffins are Gluten-Free, Stevia-Sweetened and a healthy snack alternative. Enjoy!
Blueberry Lemon Muffins (Click here to see the original posting)
These are a substantial, moist and light muffin for breakfast or snacks. Don’t worry about what seems like a lot of lemon flavor from the extract and zest here; whole grain flours can be overpowering, and you’ll need to compensate with more flavoring if you want to detect lemon in the final product.
- 1/4 cup tahini (sesame paste) or use cashew butter, if you’re not a sesame fan
- 1/4 cup sunflower or other light-tasting oil, preferably organic
- 1/2 cup unsweetened apple sauce
- 2 tsp. finely ground chia seeds
- 1 cup unsweetened soy or almond milk
- 25-35 drops stevia, to your taste (the muffins will taste a bit less sweet once baked), or 1/4 cup agave nectar*
- 1 tsp. pure vanilla extract
- 1 tsp. pure lemon extract or 2 tsp. lemon flavoring (flavoring is less intense)
- finely grated zest of 2 medium or large lemons
- 1/2 tsp. apple cider vinegar
- 1/2 cup dried blueberries (or use fresh/frozen, unthawed)
- 1/2 cup amaranth flour**
- 1/2 cup gluten-free whole grain brown rice flour
- 2 Tbs. coconut flour
- 1/4 cup garbanzo-fava flour or chickpea flour
- 1 Tbs. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. fine sea salt
- Preheat oven to 350F (180C). Line 12 muffin cups with paper liners, or grease with coconut oil.
- In a large bowl, whisk together the tahini and oil until smooth. Add the applesauce and stir well to combine, then whisk in the chia seeds. Add the milk, stevia, vanilla, lemon flavoring, lemon zest and vinegar, and stir until well combined. Gently stir in the blueberries to coat them.
- In a medium bowl, sift together the amaranth flour, brown rice flour, coconut flour, garbanzo-fava flour, baking powder, baking soda and salt. Pour the dry ingredients over the wet and stir just until combined.
- Using a large scoop or a 1/3 cup (80 ml) measuring cup, scoop generously and fill muffins tins very full. Bake in preheated oven 30-35 minutes, rotating pan around halfway through, until very well browned on top and a center muffin tests done. Allow to cool 5 minutes before removing from pan to cool completely. Makes 12-14 large muffins or 12 large muffins and about 6 minis. May be frozen.
- * You can replace the stevia with 1/4-1/3 cup agave nectar if you like, but reduce the milk by 2-3 Tbs. if you do.
- ** Amaranth has a distinctive, nutty flavor that some may find too assertive for these muffins. For a milder flavor, substitute millet or more rice flour for the amaranth.
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