Gluten-Free Low Sugar Blueberry Oat Muffins

A guilt free treat! Total cooking time under 1 hour. Makes approximately 12 muffins

The muffin. A baked good that was for years masked as healthy by hiding behind ingredients such as fruit and whole grains to give people the illusion that what they were consuming had some benefit to keeping the waistline in check. The healthier alternative to a cupcake! So wrong. In reality the average muffin is jammed full of butter, eggs and copious amounts of sugar and is usually larger in size than a cupcake so almost certainly provides you with more calories to help add to that ‘muffin top’ – haha.

But why can’t a muffin be healthy? Why does there need to be loads of butter and sugar? The idea of a muffin is great, grab and go individual servings you can pack in a lunch box for school or work, or a no-hassle breakfast on the run. So here I begin the quest to make muffins as treats that will satisfy sweet cravings while being healthy. These muffins have amazingly little sugar added to them and I hope to bring more interesting and unique flavours to my GF baking as my confidence builds….


  • 1 ¼ cups GF flour blend (½ cup brown rice, ½ cup garbanzo bean flour, ¼ cup quinoa flour)
  • 1 ¼ cups gluten-free rolled oats
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ teaspoon salt
  • 2 tsp cinnamon
  • 2/3 cup unsweetened fine macaroon coconut
  • 1 cup reduced fat milk (2%) with 1 tsp apple cider vinegar
  • ¼ cup unsweetened applesauce
  • 2 tbsp virgin coconut oil
  • 2 tbsp raw agave nectar
  • 1 whole egg plus one egg white
  • 1 cup frozen blueberries
  • Coconut and a few raw brown sugar crystals for topping


Pre-heat oven to approx 200 degrees.

Combine flours, oats, baking powder, baking soda, shredded coconut, salt and cinnamon in a bowl and whisk together well.

In a separate bowl combine the milk, apple sauce, coconut oil, agave and eggs and whisk together.

Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until combined. Then (oh so gently) fold in the blueberries and with a spoon plop balls of the mixture into greased (or paper lined) cupcake tins.  Sprinkle the tops of the muffins with coconut and brown sugar crystals and bake in the oven for approx 25 minutes or until a toothpick comes out clean.


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