These recipes are created by Jennifer Barnes Holistic Nutritionist who loves good food and helping client`s improve their health with diet and lifestyle changes. Jennifer runs a private nutrition consulting practice in Kitchener helping clients understand what their body needs to function, so they can enjoy life and food with less stress. Food is essential in her practice, she loves creating recipes that leave you satisfied, nourished and healthy, no matter your current dietary restrictions.
You can learn more about Jennifer at www.jbarnesliving.com
Gluten Free Blueberry Muffins
A healthy treat the whole family can enjoy. Eat for breakfast or after school snack. These muffins are gluten free with the option to be dairy free for those who have dietary restrictions.
These muffins are moist and nutritious and made in less than 30 minutes. It contains natural sweeteners such as banana and blueberries. Blueberries are rich in Vitamin C which is needed by every cell in the body and helps boost your immunity. This recipe includes lemon which are also rich in Vitamin C and gives you a muffin that is sweet with a hint of tangy. Go ahead and eat your way to good health.
Many of the ingredients for my recipes can be purchased at the market…shop locally and come say hello to the vendors at St Jacob’s Market District.
Serves 12 30 Minutes
- 2 cups Almond Flour
- ½ tsp Baking Soda
- ¼ tsp Sea Salt
- 1 Lemon (zest & juice)
- 3 Eggs (dairy free option you can use chia egg, see notes)
- 1 Banana (medium mashed)
- ¼ cup of Maple Syrup
- 1 cup of Blueberries
Refrigerate in an airtight container for up to four days. Freeze for up to three months.
This recipe was tested using almond flour. Please note that if using another type of flour, results will vary.
One medium banana is equal to 1/2 cup mashed banana.
To replace an egg, 1 tablespoon of chia seeds mixed with 3 tablespoons of water and let the mixture sit for 15 to 20 minutes until the mixture becomes gel.
- Preheat the oven to 350F (177ºC). Line a muffin tin with liners.
- In a medium sized bowl whisk together the almond flour, baking soda, sea salt and lemon zest.
- In a large bowl, whisk together the lemon juice, eggs, banana and maple syrup. Add the dry ingredients to the wet and stir to combine. Fold in the blueberries.
- Spoon the batter into the muffin liners and bake for 20 to 24 minutes or until cooked through.
- Remove from oven and let cool. Enjoy!