Blueberry-Hazelnut Muffins - Gluten-free, Sugar-Free

 

One of the biggest issues for us this past year has been following a totally gluten-free, sugar-free, yeast-free, soy-free eating plan. This was needed due to a very serious yeast overgrowth issue in our family. It's been a life-changing difficult path, but we've learned a lot and we are thankful we've learned to eat a more healthy diet. I was very excited when I found the cookbook from which this recipe was taken (see below). Finding ANY bread, cake or muffin that has no yeast, no sugar or no gluten is impossible. Or I thought it was until I found this cookbook.

¾ cup hazelnut flour
¾ cup almond flour
½ cup Stevia Extract in the Raw or ¼ cup New Roots Stevia Sugar
1/3 cup almonds or hazelnuts, chopped
1 TBSP baking powder
¼ tsp salt
2 eggs
½ cup unsweetened soy milk (or other milk)
1-1/2 tsp vanilla extract
1 tsp fresh lemon juice
½ tsp liquid stevia
½ to 1 cup fresh or frozen blueberries

Preheat oven to 350 degrees. Line 9 muffin cups with paper or foil liners, then lightly mist them with spray oil (or omit the liners and generously mist the muffin cups with spray oil).

In a medium bowl, combine the hazelnut flour, almond flour, stevia extract, almonds, baking powder, and salt. Whisk until well mixed. In a large bowl, whisk the eggs, milk, vanilla, lemon juice and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a smooth, sticky batter (see page 27). Gently fold in the blueberries.

Spoon or scoop the batter into the prepared muffin cups, dividing it evenly among them; the muffin cups should be just about full.

Bake for 20 minutes, then rotate and bake for 20 more minutes, until golden brown and firm and springy when pressed in the center.

Let the muffins cool in the pan for at least 10 minutes before turning them out onto a wire rack.

Taken from “The Joy of Gluten-Free, Sugar-Free Baking”, by Peter Reinhart & Denene Wallace

Let me know if you try these!

Thanks for listening!