Real Healthy Blueberry Muffins
I have tried many times to recreate healthier versions of baked goods and often they just do not taste good........that is until now. These blueberry muffins are delicious and low GL which means they will not have a high impact on your blood sugar.
They are gluten free and the flour they contain is coconut flour (one of my favourites). I was so surprised by the great texture of these muffins.
They are quick, easy and delicious so why don't you make a batch this weekend, you will so glad you did.
Prep and Cooking Time
1/4 cup coconut flour
2 cups of small bananas
2 free range eggs
2 tbs virgin coconut oil
1/4 cup of almond butter
1/2 tsp vanilla extract
1/4 tsp cinnamon
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
dash of himalayan rock salt
3/4 cup of blueberries or strawberries (chopped)
Preheat the oven to approx 170 degrees centigrade.
Mash the bananas at the same time as the eggs, coconut oil, almond butter, vanilla extract and eggs. I just used my hand held little mixer until all was nicely mixed together.
Then you add in the dry ingredients (coconut flour, cinnamon, bicarbonate of soda, baking powder, salt) mix it all well and finally fold in the blueberries.
Line a muffin tin with 8 cupcake liners and divide the batter among the cups. Pop in the oven for 25 minutes or until a tooth pick comes out clean after you have inserted it into the centre of the muffin.
Remove from the oven and let them settle out of the oven for about 10 minutes before you pop them onto a plate.