Blueberry Oatmeal Muffins
Gluten Free, Sugar Free Blueberry Oatmeal Muffins made with applesauce and yogurt and topped with almonds and coconut - YUM!
(Directions include a dairy-free option.)
2 1/2 cups Bob's Red Mill Gluten-free All Purpose Flour (To create a lighter muffin - Sift to add air.)
1/2 cup rolled oats
1/4 cup Rice Bran
1/2 cup coconut sugar (or xylitol)*
1/4 cup xylitol
1/4 teas. stevia
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/8 tsp. sea salt
3/4 tsp. xanthan gum
3/4 cup plain yogurt (Stonyfield Organic recommended; or use almond milk plain yogurt for dairy-free muffins)
3/4 cup organic unsweetened applesauce
1 cup almond milk; or 1/4 cup canned coconut milk and 3/4 cup almond milk
2 tsp. vanilla
1 - 2 cups fresh or frozen blueberries
1/2 teas. to 1 tsp. xylitol per each muffin
*Reminder: Xylitol has a low glycemic index and substitues for sugar equally (If the recipe calls for 1 cup sugar, you can use 1 cup xylitol), but it can have a laxative effect if too much is eaten or if you are unused to it. Stevia has a zero glycemic index, but it has an aftertaste I don't care for so I moderate the two sugar-free sweeteners by combining them. (1 tsp. stevia is equivalent to 1 cup sugar!) Coconut sugar is also low glycemic. It tastes a little like brown sugar, but has a slightly bitter back taste. (1 cup is equivalent to 1 cup sugar.)
Combine dry ingredients. In a separate bowl blend the wet ingredients. Stir in blueberries and spoon into muffin cups or greased muffin pans. Sprinkle lightly with sliced almonds and coconut. Then sprinkle xylitol over the almonds and coconut. Bake at 400 degrees for 25 to 30 minutes.
Serve warm with butter or coconut oil. Spongy and delicious.A wonderful accompaniment to hot homemade soup or a chilled salad.
Stuffed pepper soup recipe is coming soon. Created from leftovers and it is delicious!.