It’s no secret that I care - a lot - about my family eating healthfully. It’s also no secret that when they’re in school, there’s a certain amount of control we give up. There are birthday parties and holiday parties and beginning of the year parties and middle of the year parties….
It can all get a bit out of hand. If you are a mama / parent / caregiver of young children like I am, then you might find yourself in a similar debacle from time to time. Not only that, but so much of my homemade treats include alternative flours like almond flour - which is an obvious no-no in our nut-free schools.
Where there’s a will, there’s a way. Here is a blueberry muffin recipe that I made recently during a particularly party-heavy time at school. My kids got to enjoy a treat that I felt good about and we were very cautious about other kiddos’ allergies. :-)
(Makes 10 muffins)
2/3 cup coconut flour
1/2 cup non-dairy milk (make sure not to use nut milk if strictly nut-free)
1/3 cup coconut oil, melted
2/3 cup blueberries
1/4 cup honey
1/2 tsp. vanilla extract
1/4 tsp. baking soda
1/4 tsp. ginger
pinch sea salt
Preheat the oven to 375 degrees F.
Mix all ingredients in a food processor or high-speed blender, except blueberries.
Fold in blueberries.
Line a muffins tray with liners.
Fill each muffin cup until 2/3 full.
Bake for 22-25 minutes. You’ll know they are done when the tops are golden and a toothpick comes out clean when inserted in the center of the muffin.
In good health,