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Gluten-Free Low Sugar Blueberry Muffins Recipe

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3.9 from 5 reviews

These Gluten-Free Low Sugar Blueberry Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Made with naturally sweetened ingredients like ripe banana and maple syrup, along with gluten-free oat flour and fresh blueberries, these muffins offer a moist texture and a burst of fruity flavor without added refined sugars. The recipe combines simple pantry staples to create a healthy option that’s both dairy-free and refined sugar-free, making it suitable for those seeking a nutritious and tasty baked good.

  • Total Time: 35 minutes
  • Yield: 9 muffins

Ingredients

Wet Ingredients

  • 1 very ripe banana
  • 2 large eggs
  • 2/3 cup plain coconut yogurt
  • 1/3 cup coconut oil (melted)
  • 1/4 cup maple syrup or honey
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 1/2 cups (170g) gluten-free oat flour, plus 1 tablespoon divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt

Fruit

  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat and Prepare Muffin Pan: Preheat the oven to 350°F (175°C). Line a muffin pan with 9 paper liners and set aside to make sure the pan is ready for baking.
  2. Combine Wet Ingredients: In a large mixing bowl, mash the ripe banana with the eggs, then add coconut yogurt, melted coconut oil, maple syrup, and vanilla extract. Beat the mixture until smooth and well combined to form a uniform wet batter base.
  3. Add Dry Ingredients: Stir in 1 1/2 cups of gluten-free oat flour, baking soda, baking powder, and sea salt into the wet ingredients. Mix until the batter is fully combined but do not overmix to keep the muffins tender.
  4. Prepare Blueberries: Toss the blueberries in a separate bowl with the remaining 1 tablespoon of oat flour to prevent them from sinking in the batter. Gently fold the floured blueberries into the batter ensuring even distribution.
  5. Fill Muffin Cups: Divide the batter among the lined muffin pan cups, filling each cup to the top (about 1/3 cup per muffin). You may get slightly more or less than 9 muffins depending on exact measurements.
  6. Bake: Bake in the preheated oven for 25 to 30 minutes, or until the muffin tops are lightly browned and a toothpick inserted in the center comes out clean. The baking time may vary slightly depending on your oven.
  7. Cool: Allow the muffins to cool in the pan for about 10 minutes, then transfer them onto a wire rack to cool completely. This prevents sogginess and sets their structure.
  8. Storage: Store the muffins in an airtight container in the refrigerator for up to two weeks. They can also be frozen and reheated as desired for convenient, longer-term storage.

Notes

  • Ensure the banana is very ripe for natural sweetness and moisture.
  • If using frozen blueberries, do not thaw before adding to the batter to prevent bleeding of color.
  • You can substitute coconut yogurt with any dairy-free yogurt of choice.
  • For a sweeter muffin, you can increase maple syrup slightly but keep in mind the recipe is designed to be low sugar.
  • Make sure to line the muffin tin to prevent sticking and for easy cleanup.
  • Use gluten-free certified oat flour if you have gluten sensitivities.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/gluten-free-low-sugar-blueberry-muffins-recipe/