Well I’m not gluten free but I limit my gluten intake because personally I know I feel better not making it a primary source of my nutrition. I love coconut flour and while it creates a different texture in baking I do love the taste and how it allows me to make some of my favorite creations without wheat flour 😉
Today’s muffins are more of a dense yet spongy batter but the tops will crisp up because of the coconut oil making them a win in my book. Make sure to allow them to bake until the tops are brown and a little crisp-you won’t regret that! These are dairy free, gluten free and grain free so they will fit into almost anyones dietary needs. I used blueberries today because we went blueberry picking as family fun event so I had bountiful bowls of blueberries on hand. I’ll try other berries with the same recipe and see how it goes! I hope you enjoy-and as always let me know how it goes for you too!
Recipe yields 12 muffins.
Serving Size: 1 muffin
21 day fix equivalent: 1 yellow*, 1 tsp
*you could count this as a blue from the coconut instead of a yellow but I usually just call a “treat” out as a yellow to keep the rest of my decisions in check for a well balanced diet.