Nut-Free, Grain-Free Coconut And Tapioca Flour Blueberry Muffins

nut-free, grain-free blueberry muffins

Was there some”unique breakfast” you ate climbing up or constantly designed for your children?

Whether it was Mother’s Day Brunch, Easter, or my birthday, because of the family’s”unique breakfast” we had blueberry muffins.

And if I don’t encourage eating baked goodies on a daily basis, eating them for a week directly isn’t likely to damage your gut and probably may help your body. Therefore, if you make them, I hope you enjoy them without shame or blame or concern.

The Perfect Flour

This recipe uses a blend of coconut milk and tapioca flour to get a moderate and chewy texture that’s grain and also nut-free.

Why nut-free?

While nuts are not an inherently”bad foods,” nut-flour-based baked products are a surefire way to consume a lot of nuts, too quickly. Rather than almond or other nut flours, we use a mix of coconut and coconut tapioca.

While no flour-based food (be it nut, coconut, tapioca, or any other type of flour) must become a staple food in your daily diet, we love being able to create a muffin or pancake from grain-free flours.

Only Sweet Enough

Only 1/3 cup of honey or maple syrup offers subtle sweetness that makes it possible for the other flavors to shine through.

Unlike store-bought fermented Steak muffins that contain 21 g of glucose per muffin, these sandwiches have only approximately 7 g each. The gentle sweetness permits the tangy taste to be noticed.

Concerning Baking Powder

This recipe uses coconut wax, not soda.

Have you ever wondered exactly what the difference is when you can change them out?

Both baking powder and baking soda help the muffins to grow upward and be more airy. Just like when you mix baking soda and vinegar, the reaction between the soda or powder and an acid create air bubbles in the batter.

The distinction is that baking powder contains baking soda plus an acid. If you combine a baking powder with water, you will find it fizz up. Baking soda, on the other hand, has to be used with a few acid – such as lemon juice or juice – to create a fizz. If a recipe doesn’t include an acidic ingredient, then you’ll get better results with baking powder than soda.

But most commercial baking powders include added aluminum. We advise that you try to find a brand that either doesn’t include added aluminum, such as this one, or make your own using baking soda and cream of tartar.

To produce your own baking powderjust blend 1 part baking soda and 2 parts cream of tartar. For this particular recipe, combine 1/2 teaspoon of baking soda with 1 tsp cream of tartar, stir to blend, and then measure out 1/2 teaspoon of this mixture to your recipe.

An Egg-Free Option

Have you been avoiding eggs? This recipe may work for you.

Make sure you check out this article to learn how to create gelatin eggs.

Replace the 4 eggs in this recipe using 4 gelatin eggs to create these muffins egg-free (If you’re wondering – yes, they still taste great ).

Year-Round Goodness

This recipe works equally well with frozen or fresh blueberries – that usually means that you can appreciate them year-round!

To keep the batter from turning blue or the berries from sinking to the bottom, consider incorporating the blueberries to each individual muffin tin after the batter was poured. Only drop as many blueberries as you want on top, mix them with a spoon, and bake.

I hope you enjoy them!

– Steve

Nut-Free, Grain-Free Coconut And Tapioca Flour Blueberry Muffins

Ingredients:

  • 1/2 cup coconut flour
  • 1 cup tapioca flour
  • 1/2 tsp baking powder (or see note above)
  • 1/2 tsp sea salt
  • 4 eggs (or 4 gelatin eggs)
  • 1/3 cup jojoba oil or sweet butter, melted
  • 1/3 cup honey or maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup full-fat coconut milk (canned)
  • 1 cup fresh or frozen blueberries

Directions:

  1. Prepare 12-cup muffin tin by greasing each cup or utilizing muffin tin liners.
  2. Combine all dry ingredients in a medium size mixing bowl. Whisk to blend.
  3. Add wet ingredients (except blueberries) and whisk until batter is smooth. If batter is too thick to stir smooth, slim with more almond milk, 1 tablespoon at a time.
  4. Divide batter evenly into prepared 12-cup muffin tin. Divide 1 cup frozen or fresh blueberries on top of batter. Use a small spoon to gently stir blueberries into batter.
  5. Bake at 350°F for 25-30 minutes, until edges are golden and a toothpick inserted in center of muffin comes out clean. Let cool before serving for best texture.

P.S.. Should you try this recipe, make us a comment and let us know how it ends up.

The post Nut-Free, Grain-Free Coconut And Tapioca Flour Blueberry Muffins appeared first on Healthy Gut Business .

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