Sometimes I set out to make things gluten free because I have so many readers who want gluten free items and sometimes things just end up gluten free because they do. And this is one of those times. These muffins came about from a explosion of coconut flour and a need to use up the tiny bit that didn’t spread all over the kitchen.
I’m finding the small muffins are getting eaten at school and preschool- larger ones not so. So these are made in a mini muffin pan and freeze well and are awesome in lunches. Not only that but they are relatively healthy, contain no nuts and not very much sugar. Eliminate the sugar if you need to, but either way, these are little morsels of awesomeness which deserve a place in a lunchbox.
Unless of course you are Master 3 who is refusing blueberries this week. I pretended they are strawberries, he could only see those in the muffins. He ate 3. That would be one point to Mummy, none to Master 3.
I was going to make these dairy free as well- and you could easily do so by swapping the butter for coconut oil and the milk for water. The reason I didn’t? Well, in my wisdom last time I went to Costco I invested in a very large bucket of coconut oil. Said bucket is located under my stairs in my “pantry”. The kitchen is upstairs and Master 3 was being particularly needy, so I couldn’t get downstairs!
Anyway. Use frozen strawberries, frozen raspberries, frozen blueberries. Whatever. You can use a combo, use up the dregs in the bottom of all the bags.
If you want to enjoy your muffin but at the same time not feeling guilty of all the sweetness in it, then these recipes are for you:
- Apple oat muffins, no refined sugar
- No sugar strawberry muffins- lunchbox awesomeness!
- Raspberry coconut muffins – egg free, no added sugar!
- 1.5 cups frozen berries
- 1/3 cup raw sugar
- 2/3 cup desiccated coconut
- 100 grams butter
- 2 eggs
- 2/3 cup of milk
- 2/3 cup coconut flour
- 1 cup gluten free self raising flour
- Preheat the oven to 180 degrees.
- Mix everything together, mush the berries, or leave them whole as you stir through.
- Fill mini muffin pans 2/3 full.
- Bake at 180 degrees for 15 minutes.
- Cool in the pan then transfer to a wire rack.
Serving Size:1 muffin
Amount Per Serving: Calories: 100 Total Fat: 6g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 25mg Sodium: 107mg Carbohydrates: 10g Fiber: 1g Sugar: 4g Protein: 2g