Friday, 11 July 2014

Blueberry Muffins

Another kids birthday party, another excuse to bake a little something for my little rascals to have to eat at cake time...this time a yummy blueberry muffin, made with banana and coconut.

Free of gluten, grains, dairy, nuts, soy, refined sugar, these moist little muffins are a bundle of goodness!

You could substitute the blueberries for raspberries or any other frozen berries that you have in the freezer (or fresh if you feel like extending your mortgage!), and if you would like to make them a little more of a treat you could either add chocolate chips to the batter or drizzle them with a little melted chocolate. Decadent, but delicious! 

These muffins are also ideal for school lunches, and being nut free they will suit even those schools/kindy's with nut-free policies. They are nutrient dense enough to make a great 'breakfast on the go' of adults too - make a double batch and keep them in the freezer to grab when you need something quickly. Team with a quick green smoothie and you will have a nutritious, speedy breakfast. 

Blueberry Muffins

Gluten-free, grain-free, dairy-free, nut-free, soy-free, free of refined sugar

1/4 cup + 1/8 cup coconut flour
1 tbsp vanilla essence
1 tbsp honey (optional)
1 egg, lightly beaten
2 bananas
1 tsp baking soda
1 cup frozen blueberries
1 cup desiccated coconut
1 tbsp coconut oil, melted (or butter if you prefer that buttery taste and you're ok with a little dairy)


1. Preheat oven to 170C. Grease or line a 12 hole muffin tin
2. In a medium bowl, combine the coconut flour, desiccated coconut, and baking soda.
3. In a small bowl, combine the egg, honey, banana, vanilla essence, and coconut oil. Beat well until well combined
4. Mix the wet ingredients into the dry - gently fold in until ingredients are well combined
5. Add the blueberries. Gently fold in until evenly distributed through the batter
6. Evenly distribute batter into the muffin tin
7. Bake for about 15-20 minutes until golden brown
8. Remove from oven and cool for about 10 minutes in the tin. Remove from tin and cool on a wire rack

Note: If you choose to add chocolate chips, add about 1/2 a cup (or as much as you like!) at the same time as adding the blueberries