gluten free blueberry muffins

These gluten free blueberry muffins will knock your socks off. They are moist, sweet, fruit filled, don’t taste gluten free, and husband {non-gf’er} approved! Score! I began with a recipe from Elena’s Pantry but didn’t want my recipe to be too “eggy” and I am not a big fan of using oil. So here is my adaption:

gluten free blueberry muffins

2/3 cup coconut flour
1 frozen {over-ripe} banana – partially thawed
4 eggs
2/3 cup greek yogurt {I used Chobani 0% vanilla}
4 tablespoons honey {or agave}
1 tablespoon pure vanilla {make sure it’s GF!}
1 tsp baking soda
1 cup {ish} of blueberries
About 12 teaspoons raw sugar


1. Place all of your wet ingredients into your mixing bowl, including your banana and begin mixing on medium
2. Slowly add the flour until you have a consistency between brownie and cookie batter. You’ll want it more formed, but not as tough as cookie dough.
3. Fold in your blueberries.
4. Separate into a muffin tin, will make about 12 medium sized muffins.
5. Sprinkle a tiny bit of raw sugar on the top of each unbaked muffin to add a little crispity crunch (:
6. Bake at 350 for 25-30 minutes

And… They are about 130 calories a piece!