Blueberry Muffins (gluten + sugar free)
Coconut flour is an amazing alternative for anyone looking to lower their gluten intake. Coconut flour is made from ground and dried coconut meat. Coconut flour is not actually “flour” in the way we normally think of it; it contains zero grains, zero nuts, and is made completely of pure coconut. There are numerous reasons to love all that coconut flour nutrition has to offer, especially the fact that it’s high in nutrients, low in calories, and versatile in many recipes. It’s also very uncommon for coconut flour to cause any digestive or autoimmune responses like other grain flours can.
- 2 eggs, lightly beaten
- 1 cup applesauce, unsweetened
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil
- 1 tsp. vanilla extract
- 1 tsp. cinnamon powder (or 2 drops cinnamon essential oil)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp salt
- 1 1/2 cups blueberries
- 3/4 cup coconut flour + 3/4 cup liquid (such as water or milk)
- *Instead of the coconut flour + water can use 2 1/2 cups spelt or whole wheat flour
Preheat oven to 350 degrees and line muffin tin with liners. In a large mixing bowl, add eggs through salt and whisk well to combine, making sure baking powder and soda have dissolved. Add flour and stir gently to mix. Do not over mix. Add blueberries and mix gently.
Using a large ice cream scoop, fill 12 openings with batter. Bake for 22 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in the tin for at least 30 minutes before transferring onto a cooling rack to cool off completely.