Gluten-free Banana Blueberry & Oatmeal Chocolate Chip Muffins

About three weeks ago, Josh and I decided to give the Virgin Diet a try. If you are not familiar with the diet, it is all about removing seven potentially inflammatory foods from your diet for three weeks and then retesting each one to see if you have a food intolerance for one of them. These foods include:

1. gluten

2. soy

3. eggs

4. peanuts

5. dairy

6. sugar and artificial sweeteners

7. corn

At first we thought this would be impossible. What the heck would we eat if we couldn’t eat any products that contained those ingredients?? I didn’t realize how many grocery store items contain corn, soy, artificial sweeteners, and gluten until now! We stocked up on organic, grass-fed meats and poultry, plenty of fruits and vegetables, and a few gluten-free products like brown rice, chia seed crackers, and protein shake mix. Three weeks in and we have both lost pounds and inches from our waists. It was sort of an experiment for me and more of an actual weight loss method for Josh. We feel better and are anxious to retest some of these ingredients to see what we are sensitive to.

I purchased some gluten-free baking mix because I still wanted to bake something that could be a healthy once-in-awhile snack for us and it would give me the chance to finally try and make a gluten-free baked good. I settled on making two different flavors of muffins: banana blueberry and oatmeal chocolate chip. They turned out as well as you’d expect from a gluten-free flour without any egg, oil, or white sugar. Josh thoroughly enjoys them as a small dessert option.

Remember that these would only be considered “healthy” if you eat one every once in awhile. If you eat seven of them in one sitting, you may as well just eat a regular, full fat, sugar-filled muffin.

Rating 3/5

 

Gluten-free Banana Blueberry Muffins

Oven Temp: 350°F

Cooking Time: 27 minutes

 

2 1/3 cup Bob’s Red Mill Gluten-free All-Purpose Baking Mix

1/4 cup chia seeds

2 tsp monk fruit extract

2 tsp baking powder

1/4 tsp salt

1 cup unsweetened almond milk

1 tbsp vanilla extract

2 bananas, mashed

1 (4 oz) cup unsweetened applesauce

1 cup frozen blueberries

1/2 cup chopped walnuts

 

Gluten-free Oatmeal Chocolate Chip Muffins

Oven Temp: 350°F

Cooking Time: 27 minutes

 

1 3/4 cup Bob’s Red Mill Gluten-free All-Purpose Baking Mix

1/4 cup chia seeds

2 tsp monk fruit extract

2 tsp baking powder

1/4 tsp salt

1/2 cup gluten-free oats

1 cup unsweetened almond milk

1 tbsp vanilla extract

1 (4 oz) cup unsweetened applesauce

1/2 (10 oz) bag Enjoy Life Semi-sweet Mini Chocolate Chips (soy-free, dairy-free, nut-free, gluten-free!)

 

Preheat oven to 350°F and line two muffin pans with foil muffin cups. In a large bowl, combine dry ingredients and whisk to mix. In a separate bowl, combine wet ingredients, not including the blueberries, walnuts, or chocolate chips. Slowly add wet mixture to dry mixture, stirring only until combined (do not over mix or you will get tough, flat muffins).

 

*For the Gluten-free Banana Blueberry Muffins, fold in frozen blueberries and walnuts once the wet and dry mixture is combined.

*For the Gluten-free Oatmeal Chocolate Chip Muffins, fold in the semi-sweet mini chocolate chips once the wet and dry mixture is combined.

 

Scoop about 3 tbsp of batter into each muffin cup. Bake for 27 minutes or until toothpick inserted into the muffin comes out clean. Allow to cool for 5 minutes then transfer muffins to a wire cooling rack.

 

Enjoy.

 

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