grain free blueberry muffins.

i’ve been doing a lot of experimenting with grain free baking lately, and it’s not so easy friends. there is always the issue of texture, consistency and the inevitable flavor of flours made by flavorful things like coconut and almonds. almond flour mixed with coconut flour gives things a sort of hazelnut-y flavor, which is rad in my book. my advice with this recipe is to do your best to fill the muffin tins or paper cups up to the brim, because grain free flour doesn’t rise very much. these turned out a little more cookie-ish than full on muffins, but they did turn out delicious.

ingredients:

  1. 2 cups almond flour
  2. 3/4 cups coconut flour
  3. 1 teaspoon salt
  4. 6 eggs
  5. 3/4 teaspoon vanilla extract
  6. 1/4 cup maple syrup
  7. 1/2 cup blueberries
  8. 1 tablespoon water

directions:

  1. pre-heat oven to 350
  2. in a large bowl combine the coconut & almond flours with the salt & mix together
  3. in a separate bowl whisk the eggs, vanilla & maple syrup together
  4. add the wet ingredients to the dry ingredients and mix
  5. add in the blueberries & the water (batter will be thick)
  6. spoon batter into greased/paper lined muffin tin
  7. bake at 350 for 40 minutes

the end.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s