Posted on June 4, 2009
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We used to make blueberry muffins with my mom – they were one of our favorites because of the crumbly sugar crumb topping. When she wasn’t looking we’d pull the topping off of the muffins and pop it our mouths, leaving the muffin behind. I wanted to create a muffin that was delicious but also included lots of healthy ingredients. There isn’t any crumbly sugar here. What you will find, though, is a delicious, light muffin packed with antioxidants from the blueberries, which fight cancer, and vitamins B6 & c, potassium, and fiber from the bananas. The egg whites really make these muffins light. Make sure not to whip them past soft peaks or they can deflate when you add them to the muffin mix.
Update 10/20/09: This is linked to Cupcake Tuesday at Hoosier Homemade.
Ingredients
- 1 cup pureed banana
- 1/3 cup canola oil
- 1/2 cup unsweetened apple juice concentrate, thawed
- 1 tablespoon water
- 1/2 cup agave nectar
- 2 cups All Purpose Gluten-Free Flour Blend
- 1 teaspoon baking soda
- 2 egg whites, beaten to soft peaks
- 3/4 cup fresh or frozen blueberries – frozen blueberries need to be thawed in a strainer and drained of any excess juice
Instructions
- Preheat oven to 350 degrees F. Line a 12 tin muffin pan with paper liners. Spray papers lightly with cooking spray.
- Put flour blend and baking soda in a flour sifter and sift.
- In a large bowl, stir together banana, oil, apple juice concentrate, and water. Set aside.
- Whip egg whites starting on low speed. Once they break up and begin to foam, increase speed to medium and continue to beat until they are whipped to soft peaks. Set aside.
- Quickly dump the entire contents of the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
- Then, take 1/4 of the egg whites and stir them into the batter until just combined. Fold in the remaining whites in two additions.
- Finally, gently fold thawed and drained blueberries into the batter.
- Put 1/4 cup of batter into each paper liner. Bake for 20 – 25 minutes until a toothpick inserted in the center comes out clean. These muffins are best the day they are made. Refrigerate any uneaten muffins in an airtight container.
Liz@HoosierHomemade
posted on October 24, 2009 at 8:00 am
Thanks for joining in the fun at Cupcake Tuesday! I love blueberry muffins
~Liz
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Nike
posted on January 29, 2010 at 2:32 am
I’m new to this gluten free sugar free cooking, and I’m so happy I found this site. I just made these amazing muffins yesterday and wow. They are so tasty and filling. I can’t wait to try more of the recipes on here. Thank you so much for making it easier to live healthier.
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Linda
posted on May 24, 2010 at 10:00 pm
I’m hitting myself as I read this because I was at the health food store today and knew there was something else I was supposed to get–agave. I’ll give this a try when I get some.
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Jamie Jarboe
posted on August 5, 2010 at 5:52 pm
I made these for my daughter’s first birthday. She LOVED them! I topped them with your whipped cream cheese icing and the adults LOVED them, too! Thanks for the great recipes.
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Amy Reply:
August 5th, 2010 at 9:07 pm
@Jamie Jarboe, Give your daughter a happy birthday hug from me! I’m so glad the muffins were a hit. Kudos to the cook!!
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araina
posted on September 12, 2010 at 10:54 pm
i am wondering are your flour blends safe for diabetics?
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Amy Reply:
September 13th, 2010 at 8:57 pm
@araina, I wish I could give you an absolute yes or no – this would a great question for your doctor or nutritionist. Hugs!
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Daniella
posted on January 8, 2011 at 10:55 am
I’ve been gluten, sugar and dairy free for several months now and this is the first place I’ve found with such delicious recipes! I made these the other day but instead of muffins I put all the batter in a small loaf pan. I had to bake it about 45-50 minutes, but it turned out fabulous! Also, I used pamela’s baking mix. But they’re so good I’m worried my husband will finish it before I get another slice
I’ve done a LOT of sugar free cooking, but nothing like this. No one can tell there’s no sugar or gluten!
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Amy Reply:
January 10th, 2011 at 6:22 pm
@Daniella, Thanks so much for sharing that! I am so glad you liked the recipe. I love Pamela’s – it’s so easy to use and always tastes great.
Hugs!
Amy
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Kelly Heavener
posted on January 29, 2011 at 3:58 pm
These turned out awesome! Thanks for the great recipe.
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Amy Reply:
February 3rd, 2011 at 9:03 pm
@Kelly Heavener, I’m so glad you like them, Kelly!
Hugs,
Amy
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Jamie Jarboe
posted on April 22, 2011 at 1:13 pm
Just in case anyone was wondering, you can omit the baking soda and make these for Passover/Unleavened bread. They are obviously more dense but still just as yummy:)
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Elysia
posted on May 28, 2011 at 2:15 pm
The muffins were great, but I was thinking of adding some cinnamon or nutmeg next time I make them. Do you think that would compromise the texture of the muffins?
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Amy Reply:
June 2nd, 2011 at 8:26 am
@Elysia, You can add spices without compromising the texture – cinnamon and nutmeg would be divine.
Hugs,
Amy
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Tasha
posted on June 3, 2011 at 3:35 pm
I adapted these to be egg free. So tasty!
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Amy Reply:
June 4th, 2011 at 3:19 pm
@Tasha, Good news!! What did you use instead of eggs? I’d love to know.
Hugs,
Amy
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