Mj's Migraine Muffins
Discover wholesome comfort with MJ's Migraine Muffins, a gluten-free, anti-inflammatory treat crafted to delight your taste buds while supporting your wellness journey. Packed with nutrient-rich ingredients like flaxseed meal, unsweetened applesauce, and fresh blueberries, these muffins feature a natural sweetness from pure maple syrup and a subtle crunch from optional walnuts. Perfect for busy mornings or a nourishing snack, they come together in just 35 minutes, blending simplicity with flavor. With their gluten-free oat and brown rice flour base and a touch of cinnamon, these muffins are light, moist, and bursting with juicy fruit goodness. Optimize your health and enjoy a guilt-free indulgence—perfect for migraine sufferers and anyone seeking a wholesome baked good.
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Ingredients
- 2 cups Gluten-free oat flour
- 0.5 cup Brown rice flour
- 0.25 cup Flaxseed meal
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 1 teaspoon Ground cinnamon
- 1 cup Unsweetened applesauce
- 0.5 cup Pure maple syrup
- 0.25 cup Coconut oil (melted)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 0.5 cup Chopped walnuts (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with coconut oil.
Step 2
In a large mixing bowl, whisk together the oat flour, brown rice flour, flaxseed meal, baking soda, sea salt, and cinnamon until well combined.
Step 3
In a separate medium bowl, whisk together the applesauce, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth and evenly mixed.
Step 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Step 5
Gently fold in the blueberries and chopped walnuts (if using) until evenly distributed throughout the batter.
Step 6
Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Step 7
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve immediately or store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
| Serving size | (1147.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2913.2 |
| Total Fat 139.7g | 0% |
| Saturated Fat 62.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 372mg | 0% |
| Sodium 2601.1mg | 0% |
| Total Carbohydrate 363.4g | 0% |
| Dietary Fiber 49.3g | 0% |
| Total Sugars 124.3g | |
| Protein 74.5g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 432.7mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 2443.5mg | 0% |
Source of Calories