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Grain Free Blueberry Muffins

Grain Free Blueberry Muffins

GF Guru Mama Suzie
Back when we started a no sugar, grain free diet we relied heavily on almond flour and honey to make baked goods. Cinnamon and blueberry muffins were two of our favorites! Because of Kelly’s food intolerances, I made muffins with applesauce instead of eggs and oil instead of butter. While they were delicious, they crumbled very easily! Flash forward to today, I am so happy to be able to bake with eggs again AND to be able to use cassava flour. Together they make the muffins much fluffier and stable for big or little hands.
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast, Dessert, Snack
Servings 12 Muffins

Ingredients
  

  • 3/4 Cup Cassava Flour
  • 2 Tbsp Coconut Flour
  • 1/2 Tsp Baking Soda
  • 2 Large Eggs
  • 1/2 Cup Coconut Milk
  • 1/4 Cup Honey
  • 1/4 Tsp Liquid Stevia
  • 4 Tbsp Coconut Oil Melted and Cooled
  • 1 Tsp Vanilla
  • 1 Tsp Cinnamon
  • 1/4 Tsp Cream of Tartar
  • 1/2 Cup Blueberries Frozen or Fresh

Instructions
 

  • Preheat oven to 350 degrees F
  • Place liners or grease muffin tin pan
  • Sift cassava flour, coconut flour and baking soda together to get a fine flour mixture. Set Aside
  • In a separate bowl using a hand mixer, combine the eggs and honey. Mix until creamed
  • Add coconut oil and beat on medium for about two minutes, until thick and creamy
  • Stir in milk, vanilla, cinnamon, and cream of tartar. If batter is too thick, add one spoon of mix at a time until it reaches the right consistency
  • Fold in blueberries and spoon into muffin tin
  • Bake for 25-30 minutes or until a toothpick or knife edge comes out clean

Notes

 Store in an airtight container for up to four days in the fridge or freeze.!
Keyword Gluten Free, Grain Free, Paleo, Sugar Free

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