Bonnie's Blueberry Muffins - low-sugar, gluten-free

mom2rpkp

Bonnie's Blueberry Muffins - low-sugar, gluten-free
Per muffin (Makes 12): 126 cal, 18 g carb, 5 g protein, 4 g fat, 2 g fiber, 122 mg sodium

Ingredients in order used:
1 large egg
1 cup 1% milk, or unsweetened milk alternative
1/2 tsp cinnamon
1/4 tsp nutmeg
2 TBSP sugar
4 drops liquid stevia
2 tablespoons sugar
2 TBSP honey
2 TBSP lowfat plain yogurt
2 TBSP lowfat plain yogurt
2 tsp baking powder
1/8 tsp salt
1 tsp xanthan gum (I use 1 tsp xanthan gum for every 2 cups oats in every gluten-free recipe)
2 cups gluten-free rolled oats, ground to flour using coffee/spice grinder
1 cup frozen berries

Preheat oven to 400 degrees. Rub a coffee filter in coconut oil and use to grease muffin tin. Whisk the first 12 ingredients (everything except oats and berries) in a large mixing bowl. Grind the oats into flour. Usually, 2 cups oats makes 2 cups flour. Mix into liquid ingredients. Add berries and fold in gently. Using a 1/4 measure, scoop into prepared muffin tin. Makes 12 muffin; nutritional data is per muffin, not per serving. I'm going to experiment with further boosting nutrition by adding chia and almonds, using coconut oil and applesauce instead of any vegetable oil, and increasing the stevia to eliminate the sugar completely. This is a great compromise though, and my kids just voted them the best muffins I ever made.