I adapted this recipe from the Food Network and was very happy with the results! To make these Blueberry Muffins I swapped out agave nectar for maple syrup and canola oil for coconut oil. This is a low-FODMAP recipe and also lactose-free as rice milk is used.
2 cups gluten-free all-purpose baking flour (I used the Bob’s Red Mill brand)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 cup unrefined organic coconut oil
2/3 cup Grade A organic maple syrup
2/3 cup rice milk
1 tablespoon alcohol-free vanilla extract
1 cup fresh organic blueberries
Preheat the oven to 325 degrees F. You can line a standard 12-cup muffin tin with paper liners or I use Williams-Sonoma Goldtouch® Nonstick Muffin pan without liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, maple syrup, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.
Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
You can see the original recipe here.
Have a healthy day! ~ Colleen
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