These Blueberry Granola Breakfast Muffins are so moist and tender and jam-packed with flavor. A super clean recipe that is a great way to start your day and jump-start your morning.
Do you know about Celiac Disease, do you have Celiac Disease, do you know anyone who is inflicted with this disease? Celiac disease is a serious genetic autoimmune disease that damages the villi of the small intestine and interferes with absorption of nutrients from food. It can be painful and an uncomfortable disease that not affects your body but can cause those affected to sacrifice life experiences.
A 100% gluten-free diet is the only existing treatment for celiac disease. Now imagine that you didn’t have the gluten-free isle at your grocery store, which was the case several years ago. I had a friend who was afflicted with Celiac and she had to travel almost an hour to a grocery store that offered a gluten-free items, and she packed food where ever she went, she literally carried salad dressing in her purse.
May is Celiac Awareness Month an event held throughout the United States. This event raises awareness about celiac disease, and highlights the work of the National Foundation for Celiac Awareness (NFCA) which provides support for those affected. The NFCA, in collaboration with scientists and other organizations, also supports research into celiac disease.
With all the wonderful Gluten Free products that are now on the market, I love trying them out and using them in my recipes.
After picking up a bag of Van’s Simply Delicious® Blueberry Granola Clusters at my local Meijer grocery store, I wanted to incorporate all that wholesome nutritious dense goodness into a muffin recipe.
Using coconut milk, coconut cream, and coconut oil kept this recipe dairy free and super clean. I also used some local honey I picked up at the market to do all the sweetening so that there is no granulated sugar in this recipe. Making this one delicious, moist, nutritious muffin that offers a bit of protein, potassium, and fiber in every bite.
I found my Van’s Simply Delicious® products at Meijer in their Gluten Free section. Check out their granola clusters, cereal, bars, chips and cracker gluten free selection. You can find a coupon to use on your purchases {here}. Last but not least don’t miss Van’s Simply Delicious® in-store demo being run at your local Meijer on May 29th. You can see how great these products are in person!
- 1 cup granola {I used Van’s Simply Delicious® Blueberry Walnut Granola Clusters}
- ½ cup unsweetened coconut milk
- 1 cup organic blueberries
- 1 cup gluten free flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 ripe banana, peeled and mashed
- ¼ cup mild honey
- ½ cup coconut cream
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- Preheat the oven to 375ºF with a rack in the middle. Oil 12 muffin cups or place liners in cups. Combine the granola, milk and mashed banana in a bowl and set aside.
- Sift together flour, baking powder, baking soda, and salt.
- In medium bowl, beat together the egg, honey, coconut cream, coconut oil and vanilla.
- Add flour mix into granola mix and stir to blend, then slowly add egg mixture in and stir to blended evenly.
- Add 3/4 of the blueberry to mix stirring gently so you don’t mash your blueberries.
- Spoon batter into muffin cups, filling each about 3/4 full. Place remaining blueberries on top of the muffins evenly. I had enough to top 3 blueberries on top.
- Bake 20-22 minutes, until lightly browned. Remove from oven and let cool in the tins for 10 minutes, then unmold and cool on a rack.
YOU MIGHT ALSO LIKE
APPLE CHERRY PEAR ALMOND BREAKFAST MUFFINS
This is a sponsored conversation written by me on behalf of Van’s Simply Delicious®. The opinions and text are all mine.
Roasted Cauliflower Coconut Soup
Banana Peanut Butter Protein Muffins
Yogurt Protein Cups
Blueberry Pie Overnight Oats {gluten free + vegetarian}
