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

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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!

Enjoy!