Who doesn’t love blueberry muffins?! I love just about anything blueberry related, especially blueberry pancakes, but sometimes your body craves something a little heartier!
Blueberry muffins make an excellent grab and go breakfast meal or even a hearty dessert! The occasional indulge is allowed, and if you’re going to indulge it may as well be a clean, homemade dessert with healthier alternatives as ingredients versus the unhealthy, white flours and artificial flavorings. These bad boys are not only gluten-free but they are also dairy-free! Healthy alternatives are always available, we just have to dig a little deeper! Luckily, that’s what I am here for!
Blueberries are a delicious and healthy antioxidant that have been linked to several health benefits including anti-aging, cancer prevention, and arthritis relief. Check out a blog post I wrote recently, Meet the Ingredient: Blueberries to learn more about the tasty berry and all it has to offer in keeping our bodies healthy and strong!
The Clean Chick’s Blueberry Muffins
*Makes 12 muffins*
Prep time: 10 minutes Cook time: 25 minutes
Ingredients: -1 cup coconut flour -3/4 teaspoon pink himalayan salt (or sea salt) -1/2 teaspoon aluminum free baking soda -6 flax eggs (or organic eggs) -1/2 cup mashed ripe banana -1/4 cup organic virgin melted coconut oil -1/4 cup pure maple syrup (or honey) -2 teaspoons organic vanilla extract -1 1/4 cup organic blueberries
Directions: -Pre-heat oven to 350F, line a 12 count standard muffin tip with paper liners -In a small bowl, whisk together coconut flour, salt & baking soda -In a separate large bowl, whisk together eggs (or flax eggs) until properly blended. Add in banana, maple syrup, vanilla extract. Then add coconut flour mixture, and then the coconut oil. -Gently stir in blueberries -Pour batter into cups -Bake in preheated oven for 20-25 minutes until golden brown -Cool for 10 minutes -Devour!
Share your creations with me using the hashtag, #TheCleanEatingChick