there’s just something about muffins in general that make me all warm and fuzzy on the inside.
i feel a sense of nostalgic mixed with wanting to cozy up by the fire with my muffin and a cup of hot chocolate.
am i alone on this?!
i am also leaning towards the fact that any time i go to my grandma’s, since i can remember, she’s always had a batch of blueberry muffins awaiting our arrival!
steaming still and then cut in half and smothered in butter..
ok ok! back!
but as usual, most blueberry muffins, especially the ones you drool over while in line at starbucks, are not very friendly on our insides and our slim-and-trim waistlines!
so per usual….
i decided to take a little twist on a classic and health-i-fy it!
guilt-free muffins are the JAM.
so without further ranting.. behold the
Gluten-Free Blueberry Muffin
and it makes a solid 6 muffins, which means you don’t need to be tempted by 12-20 muffins sitting around!
so it’s the perfect amount to enjoy for the evening with your family.
or i mean.. hide them and enjoy 1 or 2 a day for yourself.
no judgement here!
1/4 cup coconut flour
1/4 cup oat flour
1/8 cup coconut sugar
1 tbsp egg whites
2 tbsp melted coconut oil
1/2 cup almond milk
1/2 cup blueberries
Preheat oven to 350 degrees F.
Step 1: in a bowl, combine all the dry ingredients and mix. Then in a separate bowl combine egg whites, melted coconut oil and almond milk. Whisk until nice and smooth!
Step 2: pour wet ingredients into dry ingredient bowl and stir until well combined. Slowly add in extra almond milk if it looks a little too dry.
Step 3: toss in those blueberries (i always keep a bag of frozen ones on hand) then begin to fold them into the batter.
Step 4: spray your muffin tin, then evenly pour muffin batter into 6 tins. pop in the oven and let bake for about 15-18 minutes, or until tops begin to golden!
remove, let cool for about 5 minutes. then enjoy!
you could put jelly on them, peanut butter, BUTTER, whatever your heart desires!!
Makes 6 Muffins