I have posted about gluten intolerance as well as included some gluten-free recipes. Recently a fellow blogger posted a recipe for gluten-free muffins (Coconut Honey Blueberry Muffins). I didn’t have any blueberries. I really wanted to try the muffins and couldn’t wait to get blueberries. I made the honey muffins with blueberries and loved them. My daughter and husband loved them as well. They were sweet and had a wonderful coconut flavor. The only thing I would change for me is the amount of honey ( I have a hard time with very sweet things including fresh blueberries on their own and even overly sweet apples). These muffins are something I definitely would make again and this time I will be prepared and have some fresh organic blueberries on hand to add to the mix.
- 3 Eggs
- 2 Tablespoons Butter, Melted
- 2 Tablespoons Coconut Milk or Whole Milk
- 3 Tablespoons Honey
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Vanilla
- 1/4 Cup Sifted Coconut Flour
- 1/4 Teaspoon Baking Powder
- Preheat Oven to 400F, bake for at least 15 minutes. 18 minutes if 6oz blueberries added
Put eggs in bowl and whisk. Add, organic whole milk or coconut milk (I used whole milk because I was in too much of a hurry to open a can of coconut milk.), honey, salt and vanilla. Stir in coconut flour and baking powder. Add melted butter and blueberries if desired.
To learn more about my fellow blogger, visit her website. Not only is she a woman with food allergies but she is a marathon runner.
A quick note: This recipe makes 6 muffins.