Saturday, May 7, 2016

Blueberry Muffins {Gluten, Refined Sugar and Dairy free}

These blueberry muffins are a must go and bake ASAP! I am so pleased with how well they turned out! ...And the best part, I made these for the children I nanny for and they loved them! 


These are perfect for breakfast, dessert or a snack. You can even make a double or triple batch and individually wrap and freeze the muffins. 



Ingredients:
  • 2 eggs
  • 1 tsp sea salt
  • 1 tsp vanilla
  • 1-2 tsp cinnamon
  • 1 tsp baking powder (non-GMO and aluminum free)
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/4 cup buckwheat flour
  • 1/4 cup brown rice flour
  • 1/2 cup coconut oil (melted)
  • 1/2 cup maple syrup
  • 2 Cups organic blueberries
Mix everything together in a large bowl or electric mixer. Pour batter into coconut oiled muffin pan. Bake at 350* for 20 minutes. Yields 1 dozen muffins. 

Let us know what you think! We can't wait to hear your feedback on this recipe! 

Love,
Megan and Becky

4 comments:

  1. These muffins are delicious! Great job! :)

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  2. Interesting how these baked. Appeared done but needed another 5 min. What is your altitude? I'm at a high elevation.

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    Replies
    1. 600 ft above sea level. There are multiple things that could influence how long these take to bake. 20 minutes was how long I had to cook them for, but depending on your oven, altitude (like you mentioned) may vary the baking time by a few minutes. Other than the muffins needing a few extra minutes to cook, did you enjoy the recipe?

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