These gluten free muffins use peanut flour, which adds protein and extra fiber. Enjoy these moist and delicious muffins for breakfast or a snack.
Servings 12servings
Author Rosanne Rust MS RDN, www.rustnutrition.com
Ingredients
1 3/4cupsPeanut Flourspooned & leveled
1teaspoonbaking soda
1teaspoonbaking powder
1/2teaspoonsalt
1/2cupvegetable oil
1/3cupgranulated sugar
1/4cuppacked light or dark brown sugar
2large eggsat room temperature
1 1/2teaspoonspure vanilla extract
1/2cupplain nonfat yogurt
1/4cupnonfat or lowfat milkskip if using frozen blueberries
1and 1/2 cups fresh or frozen blueberries
2tablespoonspacked light or dark brown sugar
1/2cupwalnuts, choppedor peanuts or pecans
1teaspoonground cinnamon
Instructions
Preheat oven to 375F Grease a 12-cup muffin tin (or 6 muffin tin plus one small loaf pan)
Mix flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
Mix the oil and sugars in a large bowl. Whisk until well blended. Add the eggs and vanilla and mix well. Add the yogurt and milk, and combine into egg mixture.
Pour the dry ingredients into the egg mixture and gently blend until combined. Fold in the blueberries.
Spoon batter evenly into 12 muffin cups. Bake for 20-25 minutes, until golden. Cool and serve.
Notes
These muffins can be frozen in an airtight container. Enjoy within 3-6 months for best quality.