Following a gluten free diet isn't always easy for the family. Often, recipes we find and try don't end being very appealing. I came across a blueberry muffin recipe and tweaked it a little for what we had on hand in the house.
Princess P helped make the muffins and everyone was pleased with how they turned out!
Ingredients
2 cups almond butter
2 cups almond flour or almond meal
6 large eggs, lightly beaten
1 cup honey
1/2 cup shredded coconut
2/3 cup coconut oil, melted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1 1/2 cups blueberries~ I used organic frozen blueberries
Directions
Preheat the oven to 350 degrees.
Mix the almond flour, baking soda, baking powder, sea salt, coconut flakes and cinnamon together in a bowl.
Mix the almond butter, honey, eggs, and coconut oil together.
Add the wet ingredients to the dry ingredients.
Mix well.
Gently fold in the blueberries.
Spoon the batter into prepared muffin tin. I used paper liners.
Bake for 15-20 minutes.
Muffins should be a golden.
Cool and Enjoy!
Makes about 18 muffins.
They don't last long!
Linking with....
These look SO good! I am glad that everyone in your family enjoyed them. Thanks for linking up with "Try a New Recipe Tuesday!" I hope you will be able to join us again this week. God bless, Lisa
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