Well, kind of. You could always change some stuff around, right? Change the fruit, or protein powder especially. Goodness I’m wishy washy.
We recently took a road trip to one of my favorite places on the planet, the area surrounding Gatlinburg, Tennessee. Packing gluten free snacks is always a priority for me, because I do not want to be left without snacks for 14 hours in the car. Or to be stuck with a stale bag of nuts from a gas station. There are lots of options for gluten free portable snacks, and I listed some out in this post. You could also grab a premade bar, like a VixiBar or a LaraBar or something along those lines. But this time, I wanted to take muffins. These should be refrigerated after the first day or so to keep them fresh. Remember, these have no preservatives, so they will not hold up on the counter for too terribly long. (Unlike my husband’s English muffins, which can sit for a couple weeks with no apparent mold. Ewww.)
Gluten Free Protein Blueberry Muffins
- 1 cup almond flour
- 1 cup protein powder (I used Muscle Gauge Nutrition’s cake batter flavor. You can use any variety you like, if you use unflavored you may want to add just a bit more sweetener and vanilla or cinnamon to your batter)
- 3 Tablespoons coconut flour
- 1.5 tsp baking soda
- 1/4 cup Zsweet sweetener or sweetener of your choice (coconut sugar would be good here as well, or Stevia in the Raw, etc.)
- 1/4 tsp sea salt
- 1 tsp apple cider vinegar (I learned this trick from Kelly at the Spunky Coconut)
- 2 TBSP melted coconut oil
- 1 cup egg white (allow this to come closer to room temp so it doesn’t harden your coconut oil)
- 2 TBSP chia seeds
- 1 cup frozen blueberries (or fresh if you have them!)
- Preheat your oven to 350 degrees.
- Mix together your dry ingredients and give them a good whisking. I find this helps, especially with coconut flour, to incorporate them together without lumpiness. And I am WAY to impatient to sift. I tried it once. Not happening.
- Mix together your wet ingredients (including the chia) and add in the dry, try not to overmix.
- Fold in your blueberries.
- Fill muffin tins. Mine made 12 good sized muffins. Normal good sized, not as big as my head oversized muffin calorie bombs.
- Bake for approximately 20-30 minutes.
Thought: the chia seeds are almost like poppyseeds, so a lemon version would be awesome. Let me know if you try it!
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