Gluten Free Blueberry Muffins with Astragalus Root
Ingredients:
- 1 cup Bobs Red Mill Gluten-free 1 to 1 Baking Flour (which already has xantham gum in it) or any gluten-free flour
- 1 large egg
- 2 tbsp coconut oil
- 1 tsp Astragalus root extract powder
- 1/2 cup of your favourite milk (we used oat milk)
- 1/2 cup fresh blueberries (frozen works too)
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 2 tsp vanilla extract
- 1/2 cup coconut sugar
- 1 tsp baking powder
- Pinch of sea salt
Directions:
- Preheat oven to 375 Fahrenheit or 190 Celcius. Place 8- 10 mini muffin silicone moulds over a baking sheet (in case you have any batter spillover) and spray with nonstick cooking oil. You can also use a mini muffin pan and follow the same instructions
- In a large bowl whisk together the egg, melted coconut oil, milk, and vanilla extract
- In another bowl whisk together the flour, Astragalus, brown sugar, cinnamon, nutmeg, and salt. Continue whisking until fully combined. Next, add in the blueberries and gently coat with batter. Now combine the dry ingredients with the wet and mix in thoroughly
- Using a large spoon divide the batter evenly into the cups. I like to sprinkle a tiny bit of coconut sugar across the top of each muffin before I put them in the oven, but this is optional. Place the tray with cups in the oven and bake for 12-15 minutes or until the centre is cooked through. Let cool for 5 minutes before serving
- Enjoy your delicious Gluten Free Mini Blueberry Muffins with Astragalus!
