Healthy gluten free lemon blueberry muffins

1. My motivation for this recipe comes from always wanting to make baked goods, but having no one in my family want to eat them because of intolerances or diets. I wanted to take a basic muffin recipe and make it healthier, for a light on-the-go breakfast, and make it gluten free, for those with Celiac or gluten intolerances. In order to start somewhere, I first tried THIS recipe for regular lemon blueberry muffins. From this recipe, I changed the flour to a gluten-free flour mixture, I used fat-free lactose-free milk instead of 2% milk, and I used half of a banana instead of an egg. I also used Truvia, a natural sweetener, instead of regular granulated sugar. These changes lead to an overall decrease in the amount of calories, fat, and sugar in each muffin compared to the original recipe. They also made the muffins gluten free, as well as dairy free even though this was not an initial goal of the adjustments.

2. Preheat oven to 400 C and line a cupcake tin with muffin cups.

3. Combine gluten-free flour, Truvia, baking powder, and salt in a large bowl with a whisk.

4. Beat banana alone in a stand mixer until completely mashed. Add milk, lemon zest, lemon juice, and coconut oil and blend until smooth.

5. Pour liquid mixture into dry ingredients and mix with a whisk until well combined. Gently fold in blueberries to incorporate them into the batter.

6. Using a ¼ cup measure, scoop batter into lined cupcake tins and fill up just below the rim. Sprinkle a small amount of truvia over the tops of the cups for a crusted finish.

7. Bake in the oven for about 20 minutes, or until golden brown and a toothpick comes out clean. Let cool slightly before removing from the cups, then let cool completely on a rack.