Who doesn’t love a moist blueberry muffin? I’ve been trying to find a recipe that didn’t include unsweetened apple sauce, or gluten, or buttermilk.
Finding one turned out harder than expected. I tried many variations of gluten-free recipes that I found online, but none seemed to tick all the boxes. Buckwheat flour, coconut flour, almond flour, oat flour or gluten-free flour – I’ve tried them all. Some had a good sweetness to tartness ratio, others tasted of alkaline. Some rose too much, some too moist, and others were so disappointing they went straight in the trash. Yup, that bad.
Therefore, after making batch after batch of muffins, I’ve become a muffin expert. Or so I like to tell myself. This is a recipe I’ve created based on many recipes I’ve found online and on my taste buds. A lot of effort went in to these muffins – much more than I ever thought. I just wanted a good gluten-free low-fodmap muffin! And I believe I finally got it. I hope this one ticks all the boxes for you as well.
Yields about 12 muffins
- 1/4 cup melted and cooled coconut oil
- 1/4 cup ground flax seed
- 1/4 cup lemon juice
Preheat oven to 350F. Make sure a shelf is placed in the middle of the oven. Line a muffin tray with paper muffin cups.
In a large bowl, combine all wet ingredients (eggs, coconut oil, milk, lemon juice, and maple syrup). In a separate smaller bowl, combine the flax seed, salt, baking soda, oats, coconut flour, and shredded coconut together. Then add the dry mixture little by little to the wet mixture. Add a bit, stir, then add more. Then, fold in the blueberries.
Add about 1/4 cup of the mixture to each muffin cup on the tray. You should have enough for 12 muffins. Place the muffin tray on the middle oven shelf and bake for 10-15 mins (depending on your oven).
Remove muffin tray from the oven and let the baked goods cool completely! To help the cooling process, remove the muffins from the tray and let sit for 15 mins. Then, have a bite! Make sure you also have a good cup of tea.