Healthy, gluten-free blueberry muffins with wheatgrass for kids (Recipe)

By default I’ve become more and more creative in the kitchen – this is a shocker to my family and me. With two out of five people in our house now on a gluten-free diet (one is likely the pickiest eater you will ever encounter), it’s no longer an option – I kind of have to be creative.

Luckily, there are plenty of gluten-free baking options… So with a few substitutions and a little trickery, I’m able to come up with a family-approved recipe that happens to be pretty healthy, too.

I modified the ingredients directly from the Namaste Food Muffin Mix packaging to make slightly healthier muffins for both my picky 4-year-old and myself. My 2 and 9-year-old also loved the finished product. The green from the Amazing Grass Wheatgrass gave the muffins a green tint (we made them on St. Patrick’s Day) and the applesauce replaced the oil ingredient. The blueberries just added a strong flavor to hide any hint of wheatgrass. Plus, my boys love blueberries.

Yields 6-10 large muffins

Ingredients

• 16 ounces of gluten-free muffin mix (I used Namaste Foods)
• 2 eggs
• 1/2 cup applesauce
• 1 cup blueberries (fresh)
• 2 tablespoons Amazing Grass Wheatgrass (powdered)
• 2 tablespoons sugar
• 2 cups water
• 1/4 cup ground flax seed

Directions

1. Preheat oven to 400 degrees F.
2. Mix eggs, water, applesauce and flax together.
3. Blend in muffin mix, stir until smooth.
4. Mix in Amazing Grass Wheatgrass powder.
5. Carefully stir in blueberries.
6. Line muffin pan with paper liners (or spray with non-stick oil).
7. Spoon mixture into liners.
8. Sprinkle sugar on top of each muffin.
9. Bake 15-20 minutes or until lightly brown on top.

*You can cut the amount of applesauce and add a small amount of oil to reduce the gooey inside texture that the applesauce can create.

Don’t forget you can enter to win some Amazing Grass for yourself — the giveaway end in a few days!