All Recipes, Breakfast, Healthy Baking

Gluten-Free Banana Blueberry Muffins

These muffins are the moistest, fluffiest, flavourful gluten-free muffins you will ever have the pleasure of eating. They are so popular in my house that they will most likely be gone in less than 24 hours. Blueberries give these muffins a classic rich flavour while the coconut adds a spunky flair to the whole mix. Just give these a try and thank me later!

IMG_0314

 

Gluten-Free Blueberry Muffins
Serves 10
Free from gluten, dairy, soy & refined sugar. Enjoy as a snack or breakfast, but if you're anything like me & my family, they'll be gone in one afternoon.
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 cups almond flour
  2. 1/4 cup coconut shreds
  3. 3/4 tsp baking soda
  4. 1/2 tsp baking powder
  5. 1/4 tsp salt
  6. 2 very ripe bananas, mashed (can use frozen then thawed bananas)
  7. 1/2 cup fresh blueberries
  8. 2 free range eggs
  9. 1/4 cup pure maple surup
  10. 3 tbsp melted coconut oil
  11. 1 tsp vanilla
  12. 1/2 tsp cinnamon
  13. 1/2 cup dairy-free chocolate chips or cacao nibs
Instructions
  1. Preheat oven to 350F.
  2. Mix dry ingredients and wet ingredients separately.
  3. Combine.
  4. Scoop batter into small lined muffin tins.
  5. Bake for 20 mins
  6. Let cool for 20 mins then serve warm or store in Tupperware in fridge.
Notes
  1. If making your own almond flour, grind down 2 cups of unsalted almonds in a food processor. If buying, check bulk sections at grocery stores.
The Pure Life https://thepurelife.ca/

 

 

 

IMG_0301 IMG_0306 

 

 

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*