These blueberry muffins are moist, delicious and great for a healthy breakfast or a quick snack. They are vegan, gluten free and candida diet friendly since they are low in sugar. Plus they are quick to put together for those who are short on time or energy!
1 1/2 cups gluten free all purpose flour mix
1/2 cup xylitol (or 1/2 tsp liquid stevia)
1 tsp salt
2 tsp baking powder (aluminum free)
3/4 cup non dairy milk of choice (almond, coconut, soymilk, flax)
1/4 cup oil (olive, grapeseed, etc)
1 cup frozen or fresh blueberries
- Combine flour, sugar, salt, and baking powder in a mixing bowl. Mix in milk and oil.
- Gently fold in blueberries.
- Pour into paper cups in a muffin pan and bake at 400 degrees for 25-30 minutes.
Makes 12 servings.