Blueberry Muffins - Nut free & Healthified

Hey guys,

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. :-)

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Blueberry Muffins

(Makes 10 muffins)

Ingredients:

  • 2/3 cup coconut flour

  • 5 eggs

  • 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

Directions:

  1. Preheat the oven to 375 degrees F.

  2. Mix all ingredients in a food processor or high-speed blender, except blueberries.

  3. Fold in blueberries.

  4. Line a muffins tray with liners.

  5. Fill each muffin cup until 2/3 full.

  6. 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.

  7. Enjoy!

In good health,

Tara