Thursday, July 23, 2015

Grain-Free Blueberry Muffins

I wake up pretty early during the week to make it to work on time,
but on the weekends I love turning off the alarm and sleeping in.
Best feeling ever!
Grain Free Blueberry Muffins

This past weekend I did manage to get up in time to make it to our local
Farmer's Market before all of the blueberries sold out.
We love fresh berries around here, so I was excited to buy some local organic
blueberries.  I love them on my oatmeal and in smoothies.


Grain Free Blueberry Muffins




















Since it was the weekend and I had extra time I decided to try a new blueberry
muffin recipe.  I've been been seeing a lot of grain-free recipes on food blogs that I
follow and was intrigued so I decided to try making grain-free blueberry muffins.
Grain Free Blueberry Muffins




















I love to experiment with recipes so I already had almond and coconut flour in my pantry.
I love not having to run to the store when making a recipe!
Grain Free Blueberry Muffins































The muffins were delicious!
The blueberries were sweet, slightly tart and pop in your mouth.
I didn't miss the grains at all!
I'm definitely going to try more grain-free recipes in the future.
Give them a try and let me know what you think.
Grain Free Blueberry Muffins

Grain Free Blueberry Muffins

1 cup almond flour
1/4 C coconut flour
1/4 tsp. salt
1/4 tsp. baking soda
2 T coconut sugar
1 tsp. cinnamon
1 tsp. vanilla
1 T coconut oil, melted
1 T butter, melted
2 T maple syrup
1/2 C almond milk
1 egg
1/2 C fresh blueberries

Preheat oven to 350 degrees.  Line a muffin pan with paper liners.
In a large mixing bowl add almond flour, coconut flour, salt, baking soda,
coconut sugar and cinnamon, whisking to combine.

In a small bowl add vanilla, coconut oil, butter, maple syrup, milk and
eggs.  Whisk until well combined.  Add wet ingredients to the dry and mix
with a wooden spoon.  Fold in blueberries.
Using a large cookie scoop, add batter to each muffin cup.
Bake about 25 minutes or until toothpick inserted comes out clean.
Cool in pan for about 10 minutes before setting the muffins on a rack
to continue to cool.

Yield - 8 standard size muffins

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