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!