These gluten free coffee cake muffins are filled with fresh blueberries and topped with a brown sugar crumb topping for one delicious brunch recipe!
Out of nowhere the other day I started thinking about these little coffee crumb cakes I used to take to school for breakfast basically every day as a kid. There were three little bite sized crumb cakes in one little package and they were my absolute favorite!
I haven’t had them in years so I thought I’d create my own at home, adding blueberries and making them gluten free.
Gluten Free Carrot Date Muffins are dairy free & sugar free. They use honey, dates & olive oil instead of butter or sugar for a healthy, delicious muffin recipe!
A muffin with no sugar, no butter and no gluten, sounds too healthy to be good, right?
Wrong! I substituted natures own sweeteners, dates and honey for sugar, then switched out the butter for super flavorful olive oil. For the gluten free flour I used Premium Gold’s blend of heart healthy whole grain and flax seed flours.
The funny thing is, this whole “healthy muffin” originated from me being a total hippie and wanting to use the carrot pulp from my Carrot Orange Strawberry juice I made the morning before!
Yes, I’ve been juicing every morning instead of drinking coffee! No coffee? What? I know, I didn’t think it was possible to live without coffee in the morning (especially the first 2 days after going cold turkey on caffeine!) But, fast forward 10 days and I’m going strong!
I’ve given myself a 30 day challenge to replace coffee with juicing. Look for a post in a couple of weeks with the results of my challenge, and in the meantime follow me on Instagram Whitney Bond or Twitte: @Whitney_Bond to see what I’m juicing up this week!
Now back to those muffins!
1 cup carrots (shredded or carrot pulp left after juicing)