These muffins are the moistest, fluffiest, flavourful gluten-free muffins you will ever have the pleasure of eating. They are so popular in my house that they will most likely be gone in less than 24 hours. Blueberries give these muffins a classic rich flavour while the coconut adds a spunky flair to the whole mix. Just give these a try and thank me later!
Gluten-Free Blueberry Muffins
2014-09-27 14:20:07
Serves 10
Free from gluten, dairy, soy & refined sugar. Enjoy as a snack or breakfast, but if you're anything like me & my family, they'll be gone in one afternoon.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 2 cups almond flour
- 1/4 cup coconut shreds
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 very ripe bananas, mashed (can use frozen then thawed bananas)
- 1/2 cup fresh blueberries
- 2 free range eggs
- 1/4 cup pure maple surup
- 3 tbsp melted coconut oil
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 cup dairy-free chocolate chips or cacao nibs
Instructions
- Preheat oven to 350F.
- Mix dry ingredients and wet ingredients separately.
- Combine.
- Scoop batter into small lined muffin tins.
- Bake for 20 mins
- Let cool for 20 mins then serve warm or store in Tupperware in fridge.
Notes
- If making your own almond flour, grind down 2 cups of unsalted almonds in a food processor. If buying, check bulk sections at grocery stores.
The Pure Life https://theacnenutritionist.com/
