“Special” Blueberry Muffins

5/3/11
So tonight I made blueberry muffins but not the “traditional” way. I used Coconut Flour instead of regular flour. I may have previously said this in a prior post (I don’t remember) but I am trying to keep gluten and dairy out of Abigail’s diet the first year of her life. It has been found to be the best because her digestive system isn’t fully formed yet. Both gluten and dairy can be inflammatory agents…they are for very young children. So basically, this means that Abigail could be more susceptible to sickness and digestive problems by eating these things regularly her first year.
So…I made these blueberry muffins out of a flour that is gluten free and has a LOT more fiber. It is very nutritious, much more so than regular or wheat flour. I used Organic blueberries that I picked last summer at a farm and froze. Almond milk is also in the muffins, which replaces regular milk. They turned out pretty good! The consistency is just a little different but the taste is fine. Even though it’s coconut flour, I don’t think it tastes like shaved coconut that you find in things, I think it’s better (I don’t like the taste of that). So tomorrow I plan on giving one of these muffins to Abigail with some scrambled eggs (which she really likes) for breakfast. Here’s the recipe if you’re interested (cheeseslave) 🙂

Coconut Flour Blueberry Muffins
Makes 6 muffins
Ingredients:
3 eggs
2 tablespoons butter
2 tablespoons coconut milk or whole milk (I used almond milk)
3 tablespoons honey (raw honey if possible)
8 ounces organic fresh or frozen blueberries (please do not use conventional blueberries — it’s important that they are organic)
1/4 teaspoon sea salt
1/4 teaspoon vanilla
1/4 cup coconut flour
1/4 teaspoon baking powder
1. Blend together eggs, butter, coconut milk, honey, salt, and vanilla.
2. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps.
3. Drain blueberries and dry with paper towels. Add to batter with a spoon.
4. Pour batter into muffin cups. Bake at 400 degrees F (205 C) for 15 minutes.

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