Go Back
Blueberry & Poppy Seed Muffins (Gluten & Sugar Free) From front On Paper
Print Pin

Blueberry & Poppy Seed Muffins (Gluten & Sugar Free)

This recipe is for moist, tender and super delicious gluten and sugar free blueberry and poppy seeds muffins.
Course Afternoon Snack, Baking, Dessert, Healthy Dessert, Sweet Snack
Cuisine All around
Keyword Easy, Gluten-Free, Healthy, Low Fat, Sugar Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 muffins

Ingredients

  • 1 Egg
  • 2-2 1/2 dl Xylitol
  • 1 tbsp Coconut oil melted and slightly cooled
  • 5-6 drops Stevia vanilla drops
  • 1 dl Greek yogurt or quark
  • 1/2 dl Apple sauce
  • 2 dl Plant based milk (or regular if preferred)
  • 4 dl Oat flour
  • 1 dl Rice flour
  • 1 tsp Baking powder
  • 3/4 tsp Baking soda
  • A pinch of Salt
  • 1/2 dl Poppy seeds
  • 1 1/2-2 dl Blueberries

Instructions

  • Preheat the oven to 175 degrees Celsius.
  • Line a baking pan or prepare muffin tins.
  • Add egg, xylitol, stevia drops and coconut oil to a blender or bowl and mix/whish until smooth and a little fluffy.
  • Add apple sauce, yogurt/quark and milk and mix/whish again.
  • Combine oat flour, rice flour, baking powder, baking soda, salt and poppy seeds in a separate bowl. Stir into the wet ingredients and mix just until combined.
  • Fold in the blueberries gently.
  • Divide the batter between the muffin tins and bake for 17-20 minutes.
  • Take out of the oven and let them cool before serving.