Thursday, October 3, 2013

Blueberry Vanilla Mini Muffins- GF

Hey ya'll! You might have noticed things have continued to be quite around here for some time.  I've honestly just not had the energy to keep up in my last trimester with two kids, the house, life in general and the blog.  I'm now 4 days "over due" but reinforcements have shown up in the form of my wonderful mother so I can breath again.  

I'm not sure how often I'll be posting in the coming weeks but I've got a backlog of recipes to share so hopefully I'll be able to get them out.  I look forward to getting this blog going on a regular schedule again once I've got a handle on having three little ones (yes, I realize this is pretty funny).  As for today, I've got a super yummy muffin recipe that I've been meaning to share for a couple months now....

We’re all about the mini muffins here.  Today Aidric showed me how he can shove a whole muffin into his mouth.  I was so proud.  I’ve been making these particular muffins for a couple of months now and every time they are gone within the day.  Normally it only takes about an hour.

The last time I made them for breakfast the two kiddos ate them all- seriously, I didn’t get a single one.  That’s ok though, I’m prepared now to squirrel away a couple right when they come out of the oven.  I’ve been trying to make double and triple batches of muffins to freeze for after the baby arrives but I seem to have a problem keeping these around.

I originally came up with this recipe during blueberry season when we were picking buckets and buckets of them fresh.  I used the fresh berries in them first, but this recipe works just as well with frozen ones.  I like to thaw them though before adding to the dough so it doesn’t thicken too much (from the coconut oil).

Blueberry Vanilla Mini Muffins

Makes 24 mini muffins

¼ cup coconut flour
¼ tsp baking soda
¼ tsp sea salt
3 eggs, room temperature
3 tbsp honey
¼ cup coconut oil, melted
1 tbsp vanilla
1 cup blueberries, fresh or frozen (thawed)

Preheat oven to 350.
In a small bowl, combine coconut flour, baking soda and salt
In a large mixing bowl, combine coconut oil, honey, vanilla and eggs.
Beat until thoroughly mixed.
Add dry ingredients and beat until lumps are gone.
Fold in blueberries by hand.
Grease a mini muffin tin with coconut oil and spoon a heaping teaspoon of batter into each muffin cup.
Bake for 10-11 minutes.
Remove from oven and cool on a wire rack.

Then hide at least half from your kiddos!

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