I LOVE healthy, homemade grab-and-go snacks that my whole family can enjoy and these blueberry muffins are one of them. Not only are they delicious, they are Paleo, nut-free, gluten-free, grain-free and dairy-free! With baby K and me being prone to developing eczema (skin irritation/inflammation), our diets include almost no grains or refined sugar (mostly everything we eat is either Paleo (grain-/gluten-/legume-/corn-/soy-/dairy-free) otherwise Paleo with the exception of organic grass-fed dairy products. With almost everything (especially muffins and other baked goods) having grains in them, it was a challenge to find easy (and yummy) recipes. After doing a lot of googling and searching the web, I stumbled upon Power Hungry‘s website. Adapted from their Coconut Flour Cupcake recipe, I’ve created a baby/toddler friendly version with added fruit (in this case, blueberries and banana). Baby K loves making these muffins and really loves eating them too! We’ve shared them with many of our friends (baby, toddler and adult) and they all loved ’em. Hope you, your little one and entire family like these as much as we do!
Baby K illustrates the process…
This recipe takes about 30 minutes for the muffins and makes about a dozen small 1 1/2″ cupcakes or approximately two dozen 1″ minis.
What You Need:
Ingredients (listed below)
muffin liners (greased with coconut oil spray) and tray OR silicone liners (greased with coconut oil)
measuring cups and spoons
1 C organic coconut flour (if I don’t use homemade coconut flour, I use Bob’s Red Mill Organic Coconut Flour)
1 tsp baking powder
1/2 tsp fine sea salt
8 organic range-free large eggs (at room temperature)
1 C mashed organic ripe-banana
2/3 C (plus a few teaspoons for greasing muffin liners) melted organic coconut oil (I use Trader Joe’s or Nutiva) or melted grass-fed butter
4 Tbsp organic coconut milk (or you can substitute any type milk you desire)
4 tsp vanilla extract
1 1/2 C organic blueberries (fresh or frozen)
1. Preheat oven to 350 degrees F. Grease muffin silicone cups or liners with coconut oil/butter and then place into a muffin tin.
2. Whisk dry ingredients together in a small bowl and starting with the eggs first, whisk wet ingredients together in a large bowl.
3. Pour the dry mixture into the wet and mix until will combined. Set aside for a few minutes allowing the batter to thicken as the coconut flour absorbs the liquid. Gently stir blueberries into batter.
4. Fill the muffin cups/liners with batter and portion them out evenly. Bake for 18-22 minutes or until a toothpick comes out clean. Remove from tin and place muffins onto a wire rack to cool. Enjoy! (you can store these in an air-tight container in the fridge for about a week and in the freezer for a few months)
Do you have a favorite healthy grab-and-go recipe you and your little one enjoys?
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