Many of you have requested recipes without almond flour, so I’ve been busy testing baked goods this week. My first, is blueberry muffins made with coconut flour. I usually find coconut flour too heavy for my liking, but when it’s folded with a fruit puree, it delivers the perfect texture.
You can change the berries or play with different extracts to change up the flavors. I like to make large batches of muffins, put them in the freezer and then heat them up in the morning (no need to thaw) at 350 degrees for about 10 minutes. A quick gluten free and grain free breakfast you can even eat on the go!
Blueberry Muffins – Grain Free, Paleo, Primal, Gaps
If you don’t need to avoid grains, you can check out my gluten free or whole wheat blueberry muffins.
Makes about 18 muffins
For the batter:
6 large eggs
1/3 cup heavy cream or coconut milk
1/4 cup honey
1 teaspoon vanilla
1 stick (8 tablespoons) unsalted butter, melted
3/4 cup plus 2 tablespoons coconut flour
2 teaspoons baking powder*
1 teaspoon baking soda
3/4 teaspoon Celtic sea salt
1/2 cup applesauce
1 1/2 cups blueberries, frozen (no need to thaw them)
Directions:
Preheat oven to 375ºF and adjust rack to middle position. Line muffin pan with muffin liners. Whisk eggs, cream, honey, vanilla and butter in a large mixing bowl. Sift coconut flour, baking powder, baking soda, and salt over a medium bowl. Add wet ingredients to dry ingredients and whisk until no lumps remain. Fold in applesauce and then fold in blueberries. Spoon batter into muffin cups. Bake for 18 minutes, or until lightly brown on top. Store muffins in an airtight container for 3 days.
*I prefer to make my own baking powder to ensure that it’s grain-free. Here’s the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar.
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I rave about myself every night at the dinner table, “Honey, can you believe I made this??” And it’s all thanks to you!! (and teaching me that organic butter is welcomed and embraced! No more fat free, yay!!
{ 30 comments… read them below or add one }
Hi Carrie – these look delicious – but you have to be really careful – coconut flour is made from a nut – albeit a large one – we have a friend who is desperately allergic to nuts and during summer camp the children were given coconut ice cream even though it was supposedly a nut-free campus.
Good point! Those that have asked have said they don’t have allergies to coconut, just pecans, almonds, etc. I made a little change in the copy above.
Thanks for the gluten/grain free recipes. This looks wonderful-can’t wait to try! Please keep the recipes coming-especially things for breakfast.
My boy’s favorite! Yum!
i’ve got tears of joy in my eyes. I’ve been craving something sweet & muffin-y. Your pumpkin muffins set the ball of cravings in motion!!
If these taste anything like the grain free muffins you made the other day, I’m in! Thanks for showing me how easy this grain free stuff is!
You read my mind! Been craving muffins!!! Looks fab.
Update please! When will your next cookbook be out???
I’m having fun with the blog and meal plan subscriptions, so another book is on the back burner. I might write a grain free ebook, but I’m still brainstorming!
A grain free e book would be great. Please, please!!! I have considered buying your cook book but am really trying to get away from wheat. Right now I am just sticking to your blog/ meal plan. I am getting ready to makes these muffins and I am excited to try them.
I’ll have to give these a try. I am certainly open to baking with coconut flour and almond flour! Thanks.
I can’t think of anyone who wouldn’t want a healthy muffin like this for breakfast!
I made these last night and for coconut muffins these are really good. I had a couple for breakfast and they did not raise my blood sugars at all. So nice to be able to have a muffin with fruit for breakfast. I get so tired of eating eggs. Thanks again for another grain free recipe. BTW – I put frozen blueberries and raspberries in mine with 1/3 cup honey and they still come out fabulously.
Made these yesterday and they are great! My kids don’t notice the difference from your whole wheat blueberry muffin recipe. Yea!
Do you have a good sandwich bread recipe or idea that is grain free?
Yum! Thanks for posting – like others I have a tree nut allergy (almonds, cashews, etc.) but for some reason coconut is fine. Who knows???
These look amazing! I just ate a huge dinner AND dessert but I could TOTALLY scarf down one of these
I am going to make this RIGHT NOW! ; )
Thank you so much for helping me be a healthier woman.
I’ve been playing around with coconut flour as well lately and it’s amazing the results you can get with it!
So, I’ve heard about baking powder having aluminum in it…but then I saw that Bob’s Red Mill has Aluminum Free Baking Soda. So, do you know if all “regular” baking soda has aluminum in it? (ex. Arm and Hammer)
I was wondering if there would be a substitute in this recipe for the heavy cream? I don’t usually use ingredients like that when baking, if possible, and I’m very anxious to try this recipe! I just made coconut cookies and they were great! Thank you.
You could substitute with whole buttermilk or possibly full fat coconut milk. I haven’t tested the muffins with these ingredients, but I don’t see why it wouldn’t work.
Oh man, I’m not allergic to gluten but my cousin is, and I can’t wait to share this recipe with her! I know she really misses breads and the like A LOT, and this would be something she would jump on for sure. I didn’t even know coconut flour was a thing, but I guess since I don’t have to think about it I haven’t explored the alternate ingredients much. This just makes me want to bake all day. Also, thanks for the homemade baking powder recipe. How did you figure that out?
Hi Carrie, love love your recipe, but can you tell about caloric amount. I’m 50+, and my weight has just climbed & climbed…trying to eat healthy but low-cal. Thanks so much!!!
Great question. I don’t have the caloric count listed for each recipe because I found that once I began eating unprocessed foods, the need to count calories went away. I wrote a bit on this topic here: http://deliciouslyorganic.net/creamed-kale-and-eggs-recipe/
Last fall I went completely grain-free and it has been an amazing experience. I wrote about why I began eating this way in this post: http://deliciouslyorganic.net/chicken-piccata-recipe-30-day-grain-free-challenge/ I also recommend reading the book “Wheat Belly” by Dr. Davis. It could help you on your weight loss journey!
Thanks for sharing the great recipe! I have been looking for healthy muffin recipes that the whole family (including my 1 year Old) can enjoy but I have not introduced honey into her diet yet. Any kid friendly sweetener alternatives? Or would this work without honey or another sweetener altogether? Thanks!
You’re welcome! If you’re baby can have maple syrup, then that would be a great substitute for the honey. I don’t think it would work well without sweetener because the moisture from the sweetener is needed for the coconut flour. (coconut flour absorbs a ton of moisture)
These were so delicious I’m making them again ! I froze them and was able to easily throw in my bag for breakfast at work and it would thaw and then I would heat it in a toaster over with a little butter on top, oh my! I’d love to see more coconut flour recipes. I just can’t seem to get use to the taste of almond flour for some reason. By the way, love your site and thanks for all the healthy recipes!
I’m so glad you liked them! I’ll keep in mind to try and publish more recipes with just coconut flour!
Does coconut flour give the taste of coconut?
Whoops! just realized I spelled oven* wrong in my previous post, that’s what I get for typing too fast. I actually don’t think coconut flour tastes that strongly. I think it can be masked easily and especially if you don’t use other coconut liquids like coconut milk or oil in the recipe. This recipe is fantastic even my pickiest roommates approved this recipe. The only reason why I said I can’t get used to the almond flour is because I used it for a pizza crust recipe and it just tasted so weird to me. The texture was fine, but the taste was not great. I think I need to give almond flour another shot though maybe with a different recipe.
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