Coconut Flour Blueberry Muffins Paleo, Gluten-Free, Grain-Free Recipes

It’s a cold, wet and grey in my neck of the woods, so I have had plenty of incentive to head to the kitchen and bake. Yes, I love the results of what I prepare, but the sweetest moment is standing in front of the open oven door at the end of every baking session. Bliss!

On today’s agenda: coconut flour muffins, sweetened with maple syrup and loaded with blueberries! Yes, they are every bit as good as they look, perhaps even better. I’m trying (and failing) to type and eat one at the same time. Pardon me while I gobble the remaining crumbs…

I like my cake to taste like cake and my muffins to taste like muffins, which means that I kept the sweetener in this recipe to a minimum. Same, too, for the oil; it’s needed for creating the right texture (crispy at the edges with a tender interior), but I find that coconut flour baked goods can quickly turn grease-i-licious if too much fat goes into the mix. I think I’ve struck just the right balance by add some mashed, very ripe banana in place of some fat and some sweetener. Don’t worry, the addtion does not turn these into banana bread muffins. In fact, you  won’t taste banana at all,

Ingredients

• ¾ to 1 cup coconut flour (see note)
• ¾ teaspoon fine sea salt
• ½ teaspoon baking soda
• 6 large eggs
• ½ cup mashed VERY ripe banana (it should be almost liquid when mashed)
• ¼ cup virgin coconut oil, melted
• ¼ cup pure maple syrup or honey
• 2 teaspoons vanilla extract (use vanilla paste if strictly Paleo)
• 1-1/4 cups fresh or thawed frozen blueberries

Instructions

1. Preheat oven to 350°F. Line a 12-count standard muffin tin with paper liners, or grease cups.
2. In a small bowl, whisk the coconut flour, salt and baking soda,
3. In a large bowl, whisk the eggs until blended. Whisk in the banana, maple syrup and vanilla. Add the coconut flour and then the coconut oil; whisk until well-blended. Gently stir in the blueberries.
4. ……………………….

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