Description
Best ever gluten free maple blueberry bread. Made with real ingredients and refined sugar free!
Ingredients
Scale
- 1/3 cup butter, melted (or sub vegan butter- you want the butter flavor for this one!) ⠀
- 2 eggs ⠀
- 1/3 cup maple syrup ⠀
- 1/4 cup coconut sugar ⠀
- 1/4 cup greek yogurt (can sub dairy free yogurt or sour cream) ⠀
- 1 tsp vanilla extract ⠀
- 1 + 1/3 cup fine almond flour ⠀
- 1/3 cup + 3 tbsp oat flour ⠀
- 1/3 cup gluten free old fashioned rolled oats ⠀
- 1/2 tsp sea salt ⠀
- 1 tsp baking soda ⠀
- 3/4 cup fresh blueberries (toss in a bit of oat flour to keep from sinking)⠀
Instructions
- Preheat oven to 350°F and line a loaf tin with parchment paper.⠀
- In a large bowl, whisk the butter, eggs, maple syrup, coconut sugar, yogurt, and vanilla until smooth. ⠀
- Mix in the remaining dry ingredients, then gently fold in the blueberries.⠀* You can toss the blueberries in a little oat flour to keep them from sinking
- Pour batter into loaf tin and use a spatula to spread it evenly. Sprinkle the top with coconut sugar.⠀
- Bake for 42-45 minutes. Allow to cool for 5 minutes, then transfer to a cooling rack to cool completely before slicing.
Made this after a couple days of feeling sick & it hit the spot. The perfect combo of maple and blueberry, it’s literally like your eating a pancake. So easy to whip together for a breakfast or a snack throughout the day! Will be making this a lot more!!
So good! I think I took out of the oven a little early, but flavor is fantastic! Will make again!
★★★★★
Flavor is sooo good! You really need to roll the blueberries a good amount in flour for them to not fall while baking, mine sank hard. Otherwise, this is such a good breakfast or dessert bread!
★★★★★
I’ve made this twice and it is absolutely delicious! Didn’t change a thing. This last time I added chocolate chips with the blueberries, and loved it. Thanks for this recipe!!!
★★★★★
Just made this to spice up my work day and let’s just say it is heaven on earth! Truly mouthwatering and absolutely delicious. Thanks again for providing us with the best/simplest recipes!
★★★★★
Ahh yay this makes me so happy! Thank you Isabella 🙂
The only thing that’s wrong with this recipe is that I can’t stop eating it ~ it is SERIOUSLY delicious! (and as someone else mentioned above, I also added chocolate chips, and substituted millet flour for the oat flour…) Thanks for another totally yummy recipe ????
★★★★★
Hi Mia,
Do you think I could use frozen blueberries?
This recipe is incredible and I can’t stop making it! It is always a huge hit when I bring it in to work in the morning. It’s got such clean and simple ingredients and is easy to make! Love all of your recipes!
★★★★★
Thank you so much Paige!! xo
I love this recipe! I turned the loaf into muffins, baked them for 20 minutes at 350, and they turned out perfectly! Very moist and flavorful, they’re great for breakfast or a snack. Thanks for this recipe, Mia! 🙂
★★★★★
This is so good! I cut out the extra sugar and eggs and added a bit more banana! How long/how would you store this? Refrigerator for maybe 3 days fridge for a week?
★★★★★
This is my absolute favorite bread!! So perfect for the start of spring – light, flavorful, and so easy to make! I’ve made this at least three times over the past year, and plan to make it as a side for Easter Brunch! Love this recipe, thanks again Mia!
★★★★★
Thank you so much Katie!! I need to make this loaf again soon 🙂
Definitely one of my new favorite recipes! I removed 1 egg, the yogurt and coconut sugar, subbed them with 2 very ripe bananas, mashed (a little more than 3/4 cup) and they came out incredible! Also made them into muffins and baked for about 23 minutes
★★★★★