These blueberry muffins are a fantastic breakfast, lunch or a snack because they are full of protein, good fat, fiber, antioxidants and their glycemic load is low. But, we don’t always have time to make homemade muffins. So, lately I’ve been making them ahead on the weekend and then putting them in the freezer. Then each night when I’m packing Tate’s lunch, I’ll put a muffin in his lunch box (with the rest of his lunch), which goes in the fridge that evening before school. By lunchtime the next day, they are thawed and ready to be devoured.
I actually make 2 dozen at a time, and so you’d think 24 muffins would last about a month, right? Or….a week. I’m totally addicted to these things, as is my husband.
Oh and speaking of breakfast, lunch and snack ideas for the kids, I think we’ve decided to hold off on doing the kids nutritional event until the fall. But, if you have a group of friends, workout buddies, or you’re a part of a school that would be interested and would like to set something up privately (and you or your friends would like to host), please let me know and we can arrange something. Otherwise stay tuned and I’ll let you know when we do the event at Dr. Bhatia’s office next month!
Okay, so these muffins taste way better than they look in this picture…
I have posted a recipe similar to this awhile ago but made some tweaks that I think both improved the taste, and nutritional value. Feel free to leave out the blueberries or use dark chocolate chips, nuts, raisins or whatever your family might like!
Here is what you need for the recipe:
- 1/2 cup coconut flour
- 1/2 cup coconut palm sugar
- 1/2 tsp baking soda
- 1/4 tsp celtic sea salt
- 6 organic eggs (room temperature if using coconut oil)
- 2 tsp vanilla extract
- 1/4 cup coconut oil, butter or avocado oil
- 2 tbsp canned coconut milk or milk of your choice
- 1 cup blueberries (fresh or frozen)
1. Preheat oven to 350 and also set out eggs ahead of time. Otherwise, they won’t mix well with the coconut oil and will make the oil chunky. You can also crack them and them set them in a metal bowl and put them in the stove on a low temperature and let them warm up until almost room temperature.
2. Next, in a small bowl mix together the dry ingredients (coconut flour, salt, baking soda, coconut palm sugar) and set aside.
3. Then in a medium bowl, blend the dry ingredients so the eggs, the vanilla.
4. Now add the dry mixture to the wet and stir or use handheld blender to combine until smooth.
5. Pour coconut oil (melt if it’s solid) in bowl with the rest of the ingredients and blend everything well.
6. Add in your blueberries.
7. Place cupcake holders (I love these!) in cupcake pan and fill about 2/3 of the way full.
8. Cook on 350 for 20-25 minutes. Allow to cool and devour! Or try to save some for the week.
They are also great for school because they’re nut free!
Yesterday, he ate 4 of them!! I need to triple this recipe next time!
By the way, I have to give a shout out to my favorite girl in the world, my daughter, Alice. She is turning 9 on Thursday. How time flies!! Happy birthday sweet girl!
Hard to believe this was 8 years ago…