Nut-Free, Grain-Free Coconut And Tapioca Flour Blueberry Muffins for a Healthy Gut
If you’re looking for a tasty and healthy muffin recipe that is both nut-free and grain-free, these coconut and tapioca flour blueberry muffins are sure to hit the spot. Made with coconut and tapioca flours, these muffins are a great alternative for those who are allergic to nuts or grains, or who are looking to incorporate more gut-friendly ingredients into their diet.
To make these muffins, you will need the following ingredients:
1 cup coconut flour
1/2 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup melted coconut oil
1/2 cup honey
1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
1 cup fresh blueberries
Preheat your oven to 350°F and line a muffin tin with muffin liners. In a medium bowl, mix together the coconut flour, tapioca flour, baking powder, and salt. In a separate bowl, whisk together the coconut oil, honey, eggs, almond milk, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until well combined. Gently fold in the blueberries.
Divide the batter evenly among the muffin liners, filling each one about 3/4 full. Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
These nut-free, grain-free coconut and tapioca flour blueberry muffins are a delicious and healthy treat that is sure to become a regular in your baking rotation. The combination of coconut and tapioca flours provides a light and fluffy texture, while the addition of fresh blueberries adds a burst of flavor and nutrients. Whether you’re looking for a snack to enjoy on-the-go or a tasty breakfast option, these muffins are sure to please.