Wednesday, April 17, 2013

healthy blueberry muffins {gf,v}

Whenever I go into Starbucks, besides getting a severely over-priced soy latte, I usually find myself drooling over all the baked goods (well, not literally, that would be unsanitary). They have the best looking muffins...but have you ever hunted down the nutrition info on those puppies? Not so good. But as Starbucks has already figured out, there's something magical and intensely satisfying about the coffee + muffin combo. I didn't want my coffee to be lonely, so I decided to clean up the typical blueberry muffin recipe. They turned out light, fluffy, & delicious (and no gluten or animals were harmed in the making of these muffins).
I used to calculate the nutrition info and then found the Starbucks stats so you can compare.
Now if I could just figure out how to make my own soy latte...
Calories: 350   Total fat: 12g
Sodium: 310mg   Carbs:55g
Fiber: 1g   Cholesterol: 80g

Calories: 216  Total fat: 10g
Sodium: 216mg  Carbs:32g
Fiber: 2g   Cholesterol: 0g

healthy blueberry muffins
{gluten free, vegan}
 *2 cups gluten free flour (I use bob's red mill)
*2 tsp baking soda
*1/2 tsp cinnamon
*1/4 tsp salt
*1/3 cup agave (Note: if you like a sweeter muffin, add another 1/3 cup)
*1 ripe mashed banana
*1 cup coconut milk
*1/3 cup melted coconut oil
*1 tsp vanilla
*1 tbsp apple cider vinegar
*2 cups blueberries (I used frozen)
*1 tbsp of sugar for sprinkling on top
1.Preheat the oven to 375.
2.In a large bowl combine the flour, baking soda, cinnamon, & salt.
3.In a separate bowl combine the agave, banana, coconut milk, vanilla, and oil. When those ingredients are mixed well, add in the vinegar.
4.Add the wet ingredients to the dry. Mix until lumps are gone. Try not to over mix.
5.Gently fold in the blueberries.
6.Add batter to greased muffin tin, filling 2/3 of the way full.
7.Bake for 16-18 min or until inserted toothpick comes out clean. Edges will be a little brown.
8.As soon as muffins are removed from the oven, sprinkle with sugar.
9.Cool for 2-3 minutes before transferring to wire cooling rack.
Store in airtight container for 2-3 days or up to 1 week in fridge.
Makes 12 large muffins.

Linked to:
Simply Sugar & Gluten Free HERE
New Nostalgia HERE
Hope Studios HERE
Couponing & Cooking HERE
Melt in your Mouth Monday HERE