These Healthy Gluten-Free Blueberry Muffin recipe is my first muffin recipe on my website and boy, are these ever good! With over 10 grams of fibre and under 2 grams of sugar in each muffin, these low carb, healthy gluten-free Blueberry Muffins are definitely going to be made a lot at our house!
How on earth did I manage to get sooooooo much fiber in such a small bundle of goodness?
The secret?
What is Oat Fibre?
Oat fiber is an ingredient low in carbs and absorbs up to seven times its weight in water. When added to baked goods, oat fibre creates a high fibre flour great for bulking up muffins, cakes and loaves of bread.
What is the nutritional value of ¼ cup of Oat Fibre?
Calories - 0 Fat 0 g Saturated Fat 0 g Cholesterol 0 mg Carbohydrate 12 g Fiber 12 g Sugar 0 g Sugar Alcohol 0 g Protein 0 g
As you can see, all the carbs come from fibre.
Therefore, this makes oat fibre virtually non-digestible and doesn’t provide any carbs.
You can use it in baking as a flour substitute, usually with a blend of other low carb flours such as coconut flour and almond flour.
Since it is high in fibre, do not expect baked goods to be very light and fluffy when using this flour. Oat fibre creates a much denser end product.
So, where can you buy oat fibre?
I buy my low carb oat flour online but you can probably find it in health food stores.
Amazon sells a 5lb bag of oat fibre for $18.99 (currently there is a $1 off coupon which brings the price down to $3.50/lb). I always buy mine in bulk as the 1 lb bag is $4.99!
I highly encourage you to buy the large bag as you can add this flour to numerous baked goods.
Plus, if you follow me, you will need the big bag as I will continue to add it to all of my baked goods to increase the fibre content of my gluten-free recipes!
What if I don't have any gluten-free Oat Fiber to make this recipe?
If you don't want to use oat fibre, simply take gluten-free oats and throw them in a high-speed blender for a couple of seconds or until a flour-like consistency is achieved and replace the oat fibre with the oat flour.
It will increase the carbs in each gluten-free and low carb muffin but the deliciousness will remain!
If you like this Healthy Gluten-Free Blueberry Muffin recipe, you may also enjoy:
- Gluten-Free Banana Foster Muffins
- Nutella Swirl Breakfast Muffins
- White Chocolate Strawberry Cheesecake Muffins
- Easy Gluten-Free Chocolate Chip Banana Muffins
- Easy Apple Cheesecake Muffins
Blueberry Muffins (High Fiber, Gluten Free, Dairy Free, Low Carb)
These healthy, low carb, gluten free muffins are absolutely delicious. With over 10 grams of fiber and only 1.7 grams of sugar, these easy muffins are a great addition your breakfast menu.
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Ingredients
- 1 cup oat fiber
- ½ cup coconut flour
- ½ cup flax meal (or use all coconut flour)
- 2 tsp baking powder
- 1 tsp salt
- 1 cup stevia, divided (or other sweetener of choice)
- 1 tbsp chia seeds
- 1 tsp cinnamon powder
- 5 eggs
- 1 tsp vanilla
- 1 tbsp apple cider vinegar
- 1 cup almond milk
- ½ cup blueberries (can increase to 1 cup)
Instructions
- Preheat oven to 350 degrees F. Line 12 muffin tins with silicon muffin liners.
- Combine the coconut flour, oat fiber, flax meal, baking powder, salt, chia seeds and ½ of the stevia in a medium bowl and whisk to combine.
- In a separate bowl, beat together the eggs, vanilla, vinegar, milk and remaining ½ cup of stevia for about 2-3 minutes.
- Add a third of the flour mixture to the eggs and beat 1 minute. Continue to slowly add the flour, mixing in between until all flour has been combined with egg mixture.
- Fold in the blueberries and stir to combine. Let rest in fridge for about 30 minutes
- Pour mixture into 12 muffin tins and bake for 25-30 minutes.
- Let rest for 10 minutes before diving in!
Notes
- These muffins will not rise very much
- Store in an air tight container for 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 91
- Sugar: 1.7 g
- Fat: 4.7 g
- Carbohydrates: 13.6 g
- Fiber: 10.5 g
- Protein: 4.7 g
Leave a Reply