Gluten Free/Dairy Free Blueberry Muffins

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!

Ingredients:

• 3/4c. Coconut Flour (I use Bob’s Red mill)

• 1/2t. pink himalayan salt

• 1/2t. baking soda

• 6 eggs

• 1/2c. unsweetened applesauce

• 1/4c. coconut oil, melted

• 1/4c. pure maple syrup

• 1T. Vanilla Extract

• 1 1/4c. Fresh Blueberries

Directions:

1. Preheat oven to 350. Lightly grease muffin tin.

2. Mix dry ingredients (coconut flour, salt, baking soda)

3. In a separate bowl; whisk eggs, applesauce, maple syrup, and vanilla

4. Combine ingredients and stir in coconut oil & blueberries

5. Evenly spoon batter into muffin tin to make 12 muffins

6. Bake for about 25 minutes or until tops are browned and toothpick comes out clean

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.