November 5, 2024

Blueberry Almond Muffins (Gluten Free)

July 1, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  As promised, for the next few weeks I am sharing some gluten free treats that you can bring to your bbq’s, picnics, hoedowns, and block parties.  Perhaps your family loves to hike or go backpacking—this recipe is perfect for you!  

2013-06-25 16.18.01

Today’s recipe is for gluten free Blueberry Almond Muffins.  These are full of protein, contain no refined sugars, and have no added fat (except the 1 tablespoon used for the topping).   Also, a nice substitution for the blueberries would be raspberries…don’t forget to see the tip about freezing them!

Blueberry Almond Muffins

makes 10 muffins

Ingredients2013-06-25 15.23.16
• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 6 eggs
• 1/2 cup honey, agave nectar or maple syrup
• 12 drops liquid vanilla stevia (or additional sweetener of your choice)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup blueberries, frozen*

Topping Ingredients
• 1 tablespoon butter, softened
• 1 tablespoon coconut sugar

Directions

  1. Put blueberries into freezer
  2. Preheat oven to 350. Put liners into muffin tin
  3. In a large mixing bowl, whisk together almond flour, coconut flour, salt and baking powder
  4. In a separate bowl, whisk eggs; then add honey, stevia, and extracts
  5. Stir liquid ingredients into dry ingredients and blend thoroughly
  6. Gently fold in frozen blueberries*
  7. Spoon batter into lined muffin cups
  8. Lightly pat tops down into rounded heaps; use a pastry brush to dab with butter and sprinkle with coconut sugar
  9. Bake for 22-25 minutes; the tops should be springy yet firm when they are done
  10. Remove from muffin tin immediately and let cool on a rack
  11. Keep in the refrigerator, or place into freezer storage bags or a container

* The purpose of freezing (or using pre-frozen) blueberries is that this batter is very thick; if you used non-frozen berries, they would smoosh. 🙂

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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If you would like to send a personal message to Coleen concerning this blog post, you may email her at: Coleen@girlfriendscoffeehour.com

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GCH:What’s on Your Plate? – Gluten-free Muffins

December 14, 2012 by

This will be Renee’s last post for GCH.  She has been offered a job by her local newspaper.  We would like to thank her for the awesome posts she has submitted, and pray that God will bless her new job!  Thanks much Renee!

Gluten-free Muffins

by Renee Porter Sullivan, CHt

Ingredients

1 Very Ripe Banana (approx. 1/2-3/4 cup)

4 Whole Pastured Eggs (Or extra Omega-3)

1/3 to 1/2 Cup Filtered Water (adjust for consistency)

1 Organic Apple (finely chopped) or 2 Organic Carrots (Grated) or approx. 3/4 cup pumpkin or winter  squash (grated)

2 1/4 cups Almond Meal (Trader Joe’s)1/4 Cup Dried Raisins or Dried Cranberries depending on the combination you choose (optional)

1-2 Tbsp. Coconut Flour (adjust as needed)

1/2 tsp. Baking Soda

2-3 tsp. Cinnamon

1/4 tsp. Ground Nutmeg (optional)

1/4 tsp. Ground Cloves (optional)

1/4 Cup Coconut Oil (melted)

Please feel free to be creative with your spices and the combination of fruit/vegetables  and dried fruit you choose.  The recipe is basic and open to experimentation.  Use whatever is in season and fresh.  The Almond Meal is high in fat and coconut flour is very dry, so adjust the quantities according to the desired texture you want.  More Almond flower will give more moisture, more coconut will balance with a dryer texture.  Altitude will change your ratios as well.

Directions

  1. Preheat Oven to 350 degrees
  2. Mash the banana in a large mixing bowl with a fork
  3. Add the eggs, water and apples or other fruit/vegetables to the banana.  Melt the coconut oil and add here. Mix well.  Add dried fruit at the end.
  4. Mix dry ingredients in another bowl. Almond flour, coconut flour, baking soda, and spices.  Blend well.
  5. Combine the wet ingredients with the dry and mix until all is well incorporated.  Don’t over do it.
  6. Grease muffin tins with coconut oil.  I don’t recommend using papers unless you need to.  Silicone muffin molds are excellent for this as well.  No extra grease is needed in that  case.
  7. Fill each muffin cup about 3/4 full.  These muffins don’t rise much. You may choose to fill them more after you make these once depending on your results.  I fill mine almost full.
  8. Bake for 18-22 minutes.  Do the toothpick test to see if they are done.  Don’t over-bake.  They will burn due to the high fat content of the almond flour.
  9. These are great hot out of the oven.

These muffins are really easy and a great thing to teach the kids.  They can make these themselves and serve to Mom for breakfast in bed!  There are no power tools needed and only a few ingredients.  Just making them with an apple and nothing else will give great results, no need to get too complex.  An apple and cinnamon alone will be enough.

If you are looking for a great way to fellowship with other Christian women, check into our upcoming online Bible studies!  For more information, click HERE.  If you have any questions, please send us an email at: Christi@girlfriendscoffeehour.com.

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