Thursday, 3 September 2015

Blueberry Muffins

Well, it's an oldie, but a goodie...who doesn't love a good old fashioned blueberry muffin?! The kids love eating the frozen berries before they go in the batter too, so we have to be careful to ration so that there are enough left for the recipe....thankfully the blueberry thieves are easily identified by the blue fingers!!

I'll keep this post short and sweet and just get straight to the recipe! These muffins are so so easy to make, and have only a handful of ingredients. They are free of gluten, grains, dairy, soy, nuts, and refined sugar. They're perfect in the mini size like I've made here for putting in little lunchboxes or for a wee afternoon pick-me-up mouthful, or you can make them larger for a bigger appetite! The mixture would even work really well for a cake or loaf...very versatile.

Blueberry Muffins

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

1/2 cup coconut flour
1 tsp baking soda
1 tsp baking powder
3 eggs
2 tsp vanilla extract
2 large bananas, mashed well
2 tbsp honey (can be left out if preferred)
1 cup fresh or frozen blueberries

1. Preheat oven to 180C. Line or grease a mini muffin tray (or baking tray of your choice)
2. In a medium bowl, combine the coconut flour, baking soda, and baking powder. 
3. Whisk the eggs with the vanilla and honey, then mix in the banana. Blend well. You could also do this step in a blender to get a really nice smooth mix
4. Combine the wet ingredients with the dry. Mix well until all ingredients are evenly distributed. 
5. Add the blueberries and fold in to the batter
6. Spoon the mixture in to the muffin tin.
7. Bake for 15-20 minutes until golden brown. Your baking time will vary depending on the size of your muffins. Just keep an eye on them and adjust your time accordingly