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
- 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
- Preheat oven to 400 degrees F.
- Mix eggs, water, applesauce and flax together.
- Blend in muffin mix, stir until smooth.
- Mix in Amazing Grass Wheatgrass powder.
- Carefully stir in blueberries.
- Line muffin pan with paper liners (or spray with non-stick oil).
- Spoon mixture into liners.
- Sprinkle sugar on top of each muffin.
- 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!