1/2 cup honey
12 drops vanilla creme liquid stevia
2 cups almond flour
1/2 cup brown rice flour
1/2 tsp baking soda
1/2 tsp pure salt
1/2 cup plus 1 TBSP coconut oil (or butter), melted
1 cup blueberries (thawed, if using frozen)
Mix together honey, stevia & eggs. Then add the dry ingredients (both flours, baking soda & salt). Once combined, mix in melted coconut oil, then fold in blueberries. Bake for 24 minutes at 350.
~ Adapted from The Spunky Coconut Cookbook. First time my son tried these, he exclaimed something like….”If I didn’t know you made them, I would have thought they were junky muffins” A complement indeed! =)
~ SweetLeaf makes the vanilla creme liquid stevia. If using regular liquid stevia, you might want to add a little vanilla extract to compensate.
~ If using frozen blueberries (as I often do), your batter will turn blue when you mix them in. Not to worry. The inside of the muffin will have a slight blue-ish hue, but the taste is amazing no matter what color they turn out!
~ If using coconut oil, when melting, use very low heat & remove from burner right away (as the idea is to melt it, but to heat it as little as possible). If you add hot coconut oil directly into a bowl with cold eggs, the oil will harden. This is why I mix in the oil last (once the eggs are blended w/ everything else, it’s not an issue). An alternative is to let the eggs sit out at room temp for a little while before you crack them (or just use butter).
~ If using muffin papers, I recommend “If you care” brand which are unbleached. They can actually be reused if you keep them in a ziplock bag in the freezer between uses.
Dairy Free, Gluten Free,
Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw