Gluten and Sugar Free Blueberry Muffins

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My father’s favourite flavour is coconut, so when he turned up to my flat days after I started this blog with a 2 kg bag of coconut flour, I took the big hint.

I’m always on the hunt for “alternative” recipes for those with allergies or intolerances, so this unexpected gift turned out to be a great ingredient for trying out gluten free cakes.

These blueberry muffins are perfect for those looking to avoid gluten AND sugar. Don’t worry if the tiny measurements seem a little off. I was sceptical when I first made them, but it turns out you need a lot less ounces of coconut flour than the regular stuff.

You’ll need a muffin tray and at least 12 cupcake cases.

Ingredients

  • 2 oz/56 g of coconut flour
  • 1 teaspoon baking powder
  • 3 eggs
  • 2 tablespoons of honey
  • 2 oz/56 g of melted butter
  • 1 teaspoon vanilla extract
  • 3 oz/85 g blueberries

Method:

  1. Preheat your oven to 180 C. Line your muffin tray with 12 muffin cases.
  2. Sift the coconut flour and baking powder. Heat the butter in a saucepan on the stove until it’s melted.
  3. In a separate bowl mix the eggs, butter, honey and vanilla extract until smooth.
  4. Stir in the flour and baking powder in with the wet mixture until there are no lumps. Gently fold in the blueberries.
  5. Use a teaspoon to scoop out the mixture into each cupcake case. The mixture will have a completely different texture to regular cupcakes, in that should be a drier. You should really be able to only fill half a case each.
  6. Bake for approx. 20 mins. Prick in the middle of one to test to make sure they’ve     cooked all the way through. Leave on a rack to cool for another 5 mins or so before eating!
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My batter looked like this once I put it in the individual cases. See how crumbly it is to regular mix? No spillage!

 

 

One Comment Add yours

  1. mistimaan says:

    So yummy it is 🙂

    Like

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