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Gluten-free Blueberry Flax Muffins

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 9 large muffins
Author Alexa Lehr

Ingredients

Blueberry Muffins

  • 2 cups Bob's Red Mill GF oats ground into flour
  • 1 cup Bob's Red Mill ground flax seeds
  • 2 large organic, free-range eggs room temp
  • 2 large organic, free-range egg whites
  • 2 tsp. organic ground cinnamon
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/4 cup organic, grass fed butter (melted) or coconut oil
  • 1 tsp. pure vanilla extract
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut sugar
  • 1/2 tsp. sea salt
  • 1/3 cup warm water
  • 1 cup frozen blueberries

Instructions

  • Preheat the oven to 375 degrees F. Line a stoneware muffin tin with 9 parchment paper muffin cups. 
  • In a large mixing bowl, beat together the melted butter, eggs, egg whites, vanilla extract, and maple syrup. 
  • Add the oat flour, flax seeds, coconut sugar, baking soda, baking powder, cinnamon, and salt. Stir until combined then add the water. Stir until combined and lastly, fold in the blueberries. 
  • Divide the batter evenly between the muffin cups, filling each cup full. Bake for 18-20 minutes. Cool for 10 minutes before moving the muffins to a cooling rack to finish cooling.
  • Enjoy!