Real Housemoms · by Michele Feuerborn★ 4.4 (10)
Light Gluten Free Blueberry Muffins
NUTRITION · PER SERVING35M COOK
CAL 15%·PRO 7%
CARBS 39G53% OF CAL
2G FIBER23G OTHER15G TOTAL SUGAR
FAT 14G41% OF CAL
10G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, moist blueberry muffins that are gluten-free and lower in calories than traditional versions. Sweet and delicious without sacrificing flavor or texture.
mainamericanbaked goodeggs🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Real Housemoms →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 egg
- 1/3 cup coconut oil
- 1/3 cup almond milk
- 1-1/2 cups gluten-free flour
- sugar substitute to equal 3/4 cup white sugar (I use Whey Low)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup fresh blueberries
At a glance
PER SERVING · TIME 35M
CAL 15%·PRO 7%
CARBS 39G53% OF CAL
2G FIBER23G OTHER15G TOTAL SUGAR
FAT 14G41% OF CAL
10G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 214mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 93mg
- Calcium
- 38mg
- Iron
- 0.28mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 214MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.