Delicious gluten-free and sugar-free pumpkin and blueberry muffins

Looking for a healthy and delicious treat? These gluten-free and sugar-free pumpkin and blueberry muffins are perfect for satisfying your cravings without compromising your dietary goals. Packed with the natural sweetness of blueberries and the comforting flavors of pumpkin, these muffins are an ideal choice for breakfast, a quick snack, or even dessert. Whether you're following a gluten-free lifestyle or just exploring healthier baking options, this recipe is both easy and nutritious.

Gluten-free and sugar-free pumpkin and blueberry muffins

Makes 12

Ingredients

• 1 3/4 cups of gluten-free oat flour

• 1 tsp if baking powder

• 1/2 tsp of baking soda

• 1/2 teaspoon of sea salt

• 1/2 tsp of cinnamon

• 1/3 cups of coconut oil

• 1.5 tbsp of raw honey

• 2 room temperature eggs

• 1 cup of plain Greek yoghurt

• 2 tsp of vanilla extract or vanilla powder

• 1 cup of blueberries and and 1 cup of pureed butternut squash

• 1/2 tsp of ground cardamon

• Almond flakes and hulled hemp seeds (hemp hearts)

Instructions

Preheat the oven to 215C (400F).

For pumpkin muffins, you need to have baked the butternut squash pieces in the oven for 25min at 190C (375F).

In one bigger bowl whisk together all the dry ingredients (oat flour, baking soda, baking powder, salt, cinnamon).

In another smaller pot mix together melted coconut oil and honey (I melt on a very low heat on the stove). Then beat in eggs, add Greek yoghurt and finally vanilla.

Mix the wet ingredients into dry ingredients. Before you add blueberries into the batter, divide the batter into half- putting half in one bowl and the other half of the batter in another bowl. In a separate bowl mix 1tsp of almond flour and blueberries. Very gently fold the blueberries into one half of the the batter.

Into other half of the batter, mix in the butternut squash puree and cardamon.

Grease the muffin tray with butter and put the paper muffin liners into the tray. Then scoop both blueberry batter and butternut squash batter into the liners. Sprinkle the top of the muffins with almond flakes and hemp hearts (I put almond flakes on blueberry muffins and hemp hearts on pumpkin muffins).

Put muffin tray in the oven and bake for 20 minutes until the muffins are golden brown. Cool them down slightly before eating. You can freeze these muffins as well, but likely if you have a family, they won't last more than half a day.

So this was a journey from a butternut squash soup to pumpkin and blueberry muffins- dinner, breakfast and lunch covered. You can also upgrade those muffins, by adding chopped nuts, raisins, cocoa nibs into the batter as well before baking.

Enjoy!

You can find more healthy muffin recipes in my blog.