Gluten Free Lemon Blueberry Probiotic Muffins

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  • Total Time: 40 mins
  • Makes: 12 servings

These gut friendly muffins will become your new best friend for breakfast, a quick snack or even drop one in your kid’s lunch. With tummy friendly gluten free coconut flour and the addition of 2 capsules of your favorite “spore” based probiotic these muffins pack a healthy punch. Spore based probiotics survive the heat and are a fabulous addition to baked goods. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)


  • Muffins

    1/2 cup of Bob’s Red Mill gluten free coconut flour

    1/2 teaspoon of Frontier Co-op baking powder

    Pinch of Frontier Co-op salt

    6 large organic eggs

    6 tablespoons of maple syrup

    6 tablespoons of grass fed butter (melted)

    4 tablespoons of any plant based or milk of choosing

    1 teaspoon of Frontier Co-op or Simply Organic vanilla extract

    1.5-2 teaspoons or to taste of Frontier Co-op or Simply Organic almond extract (if almond is. not your thing then you can omit and double up on your vanilla)

    1 cup of fresh or frozen blueberries

    2 capsules of your favorite “spore” based probiotic (this needs to be a spore based probiotic in order to survive the cooking temperature)

    Zest of 1 large lemon


    Crumble topping

    1/2 cup of Bob’s Red Mill gluten free almond flour

    4 tablespoons of Bob's Red Mill unsweetened coconut

    1-2 tablespoons of maple syrup

    2 tablespoons of softened grass fed butter

    2 tablespoons of chopped or slivered almonds


    1. Wash your lemon with Rebel Green fruit & veggie wash.

    2. Line your muffin tin with paper liners and then spray the liners with non-stick spray. Gluten free flours tend to stick and so you will need to spray the paper liner.

    3. Mix the coconut flour, baking powder, salt, lemon zest and probiotic capsules in a bowl.

    4. Beat the eggs and maple syrup until they start to turn pale and fluffy.

    5. Add in butter, milk of choice and extracts and beat well.

    6. Add in the dry ingredients and mix well.

    7. Let the batter sit about 10 minutes while you prepare the crumble.

    8. Mix all the crumble ingredients with a fork in a bowl until combined.

    9. Divide the batter among 12 muffin tin cups and divide the crumble topping on top. This topping might not end up really dry like you are used to a typical crumble topping. Just grab small little hunks and place a few on top of each muffin distributing as evenly as you can.

    10. Bake around 20-25 minutes or until a toothpick comes out clean.

    11. Cool completely before serving.

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