HEALTHY BLUEBERRY-BANANA MUFFINS
These healthy blueberry muffins are so yummy and moist with a touch of crunchiness that comes from the chia seeds added to the healthy recipe! These are a must have if you love muffins!!
What if I told you that these healthy dessert recipe is gluten-free, refined sugar free and dairy free? Well, not only that but they are made with fresh blueberries that make these delicious healthy muffins a great choice when you are in the mood for something sweet!
I personally love to have these healthy muffins as part of my dessert choice or snack any day of the week. Specially when I dip these goodies in yogurt or any milk of choice or even alone since they are so delicious! As you can see, you can easily mix these healthy snack with many options!
DIABETIC DIET TIP
One of the good things about this healthy blueberry muffin recipe is that you can have it when your blood sugar levels are about to drop, before and to avoid having a hypoglycemia.
The reason is, these healthy snack contains a bit more of a carbohydrate content (just a little bit more) than my usual healthy recipes and that is because of the brown rice flour, blueberries and banana added to it.
However, that doesn’t mean a diabetic cannot enjoy a food that contains a little bit more of a carbohydrate content when needed. I always like to remember to all diabetics that read this blog that we can all enjoy the same type of foods as a non-diabetic person, just with more moderation and in specific situations.
I hope you love this healthy recipe and I personally would love to know how it turns out when you try it so we can keep improving our content for all of you and living deliciously!
Thanks and I will see you on the next post!
INGREDIENTS
1 cup or 100gr of brown rice flour (you can also use 100gr of oat flour)
1/2 cup or 45gr of almond flour
1/4 teaspoon of pink Himalayan salt
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 cup or 40ml of coconut oil melted
1/4 cup of honey or date paste
1 organic egg
1 medium banana
1/2 cup or 120ml of unsweetened coconut or nut milk
1 teaspoon of pure vanilla extract
1 cup of blueberries
3 tablespoons of chia seeds
STEPS
Preheat oven to 350F/175C. Line a cupcake or small muffin tin with 10 parchment liners.
In a bowl, blend the banana, egg, coconut oil, honey, milk and vanilla extract until well combined.
In another bowl, mix the dry ingredients (rice flour, almond flour, salt, baking soda, and baking powder) and pour into the previous mixture of wet ingredients. Stir softly until everything has been well incorporated.
Fold in the blueberries and chia seeds.
Fill each parchment liner about 2/3 full. The batter should divide evenly among 10 liners.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
* Store the muffins in an airtight container at room temperature or in the fridge.
! ! ! E N J O Y ! ! !
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients and send me a DM so I can see you and share!
Thanks so much!
🇪🇸 Spanish:
Estas magdalenas de arándanos son súper tiernas y llevan semillas de chía que les dan un toque crujiente!
Son deliciosas y no llevan gluten, ni lácteos ni azúcares refinados!! Una opción saludable sobretodo para merendar, cuando el gusanillo dulce aparece!
INGREDIENTES
1 taza o 100gr de harina de arroz integral o 100gr de harina de avena
1/2 taza o 45gr de harina de almendra
1/4 cucharadita de sal rosa del Himalaya
1 cucharadita de levadura en polvo
1 cucharadita de bicarbonato sódico
1/4 taza o 40ml de aceite de coco (derretido)
1/4 taza de miel o pasta de dátiles
1 huevo ecológico
1 banana
1/2 taza o 120ml de leche de coco o de algún fruto seco
1 cucharadita de extracto de vainilla
1 taza de arándanos
3 cucharadas de semillas de chía
PASOS
Pre calentar el horno a 175C. Colocar papeles de magdalenas en una bandeja para muffins.
Triturar la banana, huevo, aceite de coco, miel, leche y vainilla. Reservar.
En otro bol, mezclar el resto de los ingredientes (harina de arroz, harina de almendra, sal, levadura en polvo y bicarbonato sódico) menos los arándanos y las semillas de chía. Verter en la mezcla anterior poco a poco y mezclar todo junto.
Añadir los arándanos y las semillas de chía y mezclar hasta que todo quede bien incorporado.
Llenar los moldes hasta 2/3 en 10 de los huecos de la bandeja.
Hornear 20 minutos y o hasta que un palillo insertado en el medio de la magdalena salga limpio y listo!
* Conservar en un recipiente hermético a temperatura ambiente o en la nevera.
! ! ! D I S F R U T A D L O ! ! !
¿Habéis hecho esta receta?
¡Me encantaría saber que tal os ha quedado! Dejar un comentario en la sección de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients y enviarme un mensaje así puedo veros y compartir!
¡Mil gracias!
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