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A wooden board topped with freshly baked gluten-free lemon blueberry muffins. The muffins are golden brown with visible blueberries scattered throughout. They are surrounded by a few loose blueberries, and the board is placed on a blue and white striped cloth. These muffins are a delicious and suitable option for those with inflammatory bowel disease (IBD).

Gluten-Free Lemon Blueberry Muffins

Alexandra Constantine and Danielle Gaffen, MS, RDN, LD
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Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Servings
Calories 158 kcal

Equipment

  • 1 oven
  • 1 Muffin Tray with Liners or Silicone Muffin Tray
  • 1 Medium Sized Bowl
  • 1 Whisk
  • 1 Large Sized Bowl
  • 1 Spoon

Ingredients
  

  • 2 cups Almond Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1 Lemon zest and juice
  • 3 large Eggs
  • 1 medium Banana mashed
  • 1/4 cup Pure Maple Syrup
  • 1 cup Blueberries

Instructions
 

  • Preheat the oven to 350F (177ºC). Line a muffin tray with liners or use a silicone muffin tray.
  • In a medium sized bowl whisk together the almond flour, baking soda, sea salt, and lemon zest.
  • In a large bowl, whisk together the lemon juice, eggs, banana, and maple syrup. Add the dry ingredients to the wet and stir to combine. Fold in the blueberries.
  • Spoon the batter into the muffin tray and bake for 20 to 24 minutes or until cooked through.
  • Remove from oven and let cool. Enjoy!

Notes

Serving Size
One serving is equal to one muffin.
Leftovers
Refrigerate in an airtight container for up to four days. Freeze for up to three months.
Almond Flour
This recipe was tested using almond flour. Please note that if using another type of flour, results will vary.
Banana
One medium banana is equal to 1/2 cup mashed banana.

Nutrition

Serving: 1ServingCalories: 158kcalCarbohydrates: 13gProtein: 6gFat: 11gSaturated Fat: 1gCholesterol: 47mgSodium: 120mgPotassium: 80mgFiber: 3gSugar: 7gVitamin A: 81IUVitamin C: 4mgCalcium: 55mgIron: 1mg
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