Have you been wanting to try Paleo foods or just want to eliminate gluten from your life because of unpleasant symptoms? This recipe is a great place to start as not only is it gluten free but it’s also grain free. My kids love them and can take them to school since they’re nut free.
Ingredients:
- 1/2 cup coconut flour, plus 2 tbsps
- 1 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 tsp apple cider vinegar
- 4 eggs (or 4 gelatin eggs using flax or chia)
- 1/3 cup coconut oil or grass-fed butter, melted
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup water or coconut milk
- 1 1/2 cup fresh or frozen blueberries
DIRECTIONS: Turn oven on to 350°F and line a muffin pan with 12 muffin liners. In a large bowl, add the dry ingredients: flour, baking soda, sea salt and blend together. Next, in the same bowl add in the eggs, coconut milk, apple cider vinegar, vanilla and maple syrup and mix well. Then, add the melted coconut oil and mix well. Finally, add the blueberries and fold in. Lastly, using a spoon, fill the muffin liners with the mixture and divide equally. Bake for about 25 minutes. Remove from oven, and from muffin pan, and set onto a plate or cooling rack. Let them cool a little before adding the icing.
