Betty's Healthy Gluten Free Breakfast Muffins

These muffins are light as a feather and absolutely addicting!  But you won't feel the guilt after eating a few because they are filled with ingredients that are super healthy for you.  Blends by Orly Sydney Blend is a wholesome gluten free replacement for wheat flour in your muffins and breakfast items.  The cinnamon stabilizes your blood sugar.  The maple syrup has a significantly lower glycemic index than white sugar or honey.  The Greek yogurt is packed with protein, calcium and probiotics (also good for IBS).  The coconut oil is my favorite!  A superfood with dozens of healthful properties which include increasing your energy, fat burning, lowering cholesterol and improving your hair and skin.  The egg white is pure protein.  The vanilla and the dark chocolate chips provide you with all sorts of anti oxidants.  So go ahead- have two or three!

Recipe Yields 3 dozen muffins

Gluten Free Fat Free Breakfast Muffins

1 and 1/4 cups (157g) Blends by Orly Sydney Blend
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup (60ml) pure maple syrup
1/4 cup (50g) lightly packed light brown sugar
1/2 cup (125g) plain nonfat Greek yogurt
2 Tablespoons (29g) melted coconut oil, slightly cooled
1 egg white, beaten
1 teaspoon vanilla extract
1/2 cup (90g) mini dark chocolate chips 

HeatPreheat oven to 350 degrees F.  Spray two muffin pans with nonstick cooking spray or fill them with muffin/cupcake liners.  

Mix: In a large bowl, mix together the Sydney Blend, baking soda, and cinnamon. Set aside. In a separate bowl, whisk the maple syrup, brown sugar, yogurt, butter, beaten egg white, and vanilla together until there are no lumps. Pour the dry ingredients into the wet ingredients and stir with a rubber spatula until all ingredients are combined and you have a smooth batter. Fold in the mini chocolate chips.  Fill muffin cups halfway so that they have room to rise.  

Bake for 20 minutes or until a toothpick inserted into the center comes out clean.  If your oven has hot spots, be sure to rotate the pans during bake time. Remove pans from the oven. Allow muffins to slightly cool before enjoying.

*Muffins stay fresh in an airtight container at room temperature or in the refrigerator for 5-7 days. Muffins can be frozen up to 3 months.