Make ahead and freeze for the grab and go healthy breakfast.  The house always smells so good when I am baking blueberry muffins.  These are moist, nutritious and delicious.  It is a little darker in this picture because of the coconut sugar I used in this recipe.  
Makes about 12 muffins

INGREDIENTS
Muffins
4 eggs
Juice of a 1/2 lemon 
1/3 cup coconut oil
1 teaspoon vanilla extract
1/3 cup coconut sugar
1/2 cup coconut flour
1/2 cup tapioca flour
1/4 teaspoon cinnamon
1/2 cup fresh blueberries. (If I use frozen than I will defrost for 30 seconds and drain excess juice)
1/2 cup warm water
Topping
1/2 cup chopped pecans
2 tablespoons coconut sugar
Pinch of salt
1 teaspoon cinnamon
1/2  tablespoon coconut oil

DIRECTIONS
Preheat oven to 350F
MUFFIN BATTER
Grease cupcake tin or use liners.  
Mix all ingredients EXCEPT blueberries.  Mix well.  If mixture is too thick add a little bit more water.  Fold in blueberries.  Fill cupcake liners or cupcake tin 3/4 full.  Set aside. 

TOPPING
Add chopped nuts and other ingredients in a small bowl and mix.  Another easy fast option is add this  to a food processor and pulse for a few times.  Sprinkle on top of muffins
Bake in oven for 20 to 25 mins.  
When you insert a knife or toothpick it should come out clean.  

Gluten Free Blueberry Muffins
Yields 12
Make ahead and freeze for the grab and go healthy breakfast. The house always smells so good when I am baking blueberry muffins. These are moist, nutritious and delicious. It is a little darker in this picture because of the coconut sugar I used in this recipe.
Write a review
Print
Ingredients
  1. INGREDIENTS
  2. Muffins
  3. 4 eggs
  4. Juice of a 1/2 lemon
  5. 1/3 cup coconut oil
  6. 1 teaspoon vanilla extract
  7. 1/3 cup coconut sugar
  8. 1/2 cup coconut flour
  9. 1/2 cup tapioca flour
  10. 1/4 teaspoon cinnamon
  11. 1/2 cup fresh blueberries. (If I use frozen than I will defrost for 30 seconds and drain excess juice)
  12. 1/2 cup warm water
  13. Topping
  14. 1/2 cup chopped pecans
  15. 2 tablespoons coconut sugar
  16. Pinch of salt
  17. 1 teaspoon cinnamon
  18. 1/2  tablespoon coconut oil
Instructions
  1. DIRECTIONS
  2. Preheat oven to 350F
  3. MUFFIN BATTER
  4. Grease cupcake tin or use liners.
  5. Mix all ingredients EXCEPT blueberries.  Mix well.  If mixture is too thick add a little bit more water.  Fold in blueberries.  Fill cupcake liners or cupcake tin 3/4 full.  Set aside.
  6. TOPPING
  7. Add chopped nuts and other ingredients in a small bowl and mix.  Another easy fast option is add this  to a food processor and pulse for a few times.  Sprinkle on top of muffins
  8. Bake in oven for 20 to 25 mins.
  9. When you insert a knife or toothpick it should come out clean.
Notes
  1. Enjoy!
A healthy website http://ahealthywebsite.com/

 

Comments

comments