What is not to love about Blueberry Muffins, especially when they are gluten, dairy, nut and refined sugar free?
When I was a lot younger I used to think that the typical store or cafe muffins were healthy (they do get marketed a bit like that don’t they!). They used to be one of my go-to snacks when I was working in the corporate world and needed something on the run.
Last year, when I was recipe testing dessert ideas for my eCookbook BecomingSweet - say yes to dessert again, I tested out a few different healthy muffins ideas that were gluten, dairy and refined sugar free with some also being nut free. I was impressed with how moist they turned out and ended up putting up including a couple of them in BecomingSweet. I also kept a few of them to share with you on my blog.
These easy to make muffins takes around 10 minutes to prepare and 30 minutes to bake and they will make a great addition to your child's lunchbox, if they are able to bring cooked food that contains egg to their school. Otherwise they will make a great after school snack.
Makes 14-16 large muffins
- 1 cup coconut flour
- 1 tablespoon gluten free baking powder
- 8 large eggs
- 4 tablespoons coconut oil
- 2/3 cup coconut milk (canned)
- 1/2 cup pure maple syrup (or rice malt syrup)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Pre-heat oven to 180C/355F.
In a large bowl, combine the coconut flour and baking powder. In another bowl, whisk together the eggs, coconut oil, coconut milk, maple syrup and vanilla extract. Add the wet mixture to the dry mixture, mixing thoroughly to combine. Fold in the blueberries.
Spoon the batter into lined muffin trays and place in the oven for 25-30 minutes until golden and a toothpick inserted into the center of a muffin comes out clean. Leave to cool on a wire cooling rack.