Over time, I’ve had many requests for nut-free and even coconut-free treats. I know I’ve taken a bit of blogging break, but for the past year or two I’ve made these blueberry muffins so regularly that I wanted to share them with you all. I love them because they are about as harmless as a muffin can get. My bestie actually calls them “sad muffins” (but she makes them often, too;)) because not only are they high in protein and have good fat, but they’re also gluten-free, dairy-free (well, except for the butter), grain-free, nut-free, low oxalate, low FODMAP, low sugar, and low carb….am I forgetting anything? So yeah, I get it. They don’t sounds super fun and they probably aren’t quite as exciting as my cookie cake or Alice’s Molton Lava Cake recipe….But they are a great, tasty (I LOOOOVE them!) and clearly a healthy muffin for travel, for a snack, to have with breakfast to make sure I get my fill in, or whatever.
I use this Gerbs brand pumpkin seed flour and it’s awesome! The flour is very neutral tasting which is great for baking. I was excited to find it on Amazon, but the company will have a promotion every once in awhile so then I’ll buy directly from them. Here is the flour along with the two other ingredients I use for this recipe…Add some eggs, baking soda and salt and that’s about all you need!
While I’ve used the sunflower seed flour as well, it does have a distinct taste. And, it also will turn your baked goods green which could scare the kids away. These were made using half pumpkin seed flour and half sunflower seed flour and they still turned green! They were fresh out of the oven so had I waited even longer they would have turned even more green. The cooler they get, the greener they get. It’s actually a pretty neat, and benign, chemical reaction.
Here are the muffins with all pumpkin seed flour and blueberries. I used chocolate the other day to mix it up (per the picture above) but I actually like these muffins better with blueberries.
I cannot believe this girl is almost 16! And I can’t get her to be in my pictures anymore but I tricked her the other day while she was in her Covid days PJ attire. She might kill me for these, but I finally got her…
Here are my HAPPY blueberry muffins! I hope you like them as much as I do!
Ah, my always willing participant, George…
You can freeze these by the way. Microwave them for 30 seconds and then you’re ready to enjoy your HAPPY Muffin!!
My Happy Muffins
Serves: 16 muffins
- Fresh blueberries (about 1 cup or so)
- 3 eggs
- 1/3 cup butter, melted
- 1 1/2 cups pumpkin seed flour
- 1/2 cup coconut sugar (feel free to add more if the battter isn't sweet enough)
- 3/4 tsp sea salt
- 3/4 tsp baking soda
- Dash vanilla extract
- Preheat oven to 350F.
- Mix wet ingredients together in a bowl and stir.
- Mix dry ingredients in another bowl and stir.
- Combine the wet with dry.
- Grease muffin tins or use cup holders. Pour in batter to fill cups about 2/3 of the way full and cook for 18-20 minutes or until done. Makes about 16. Sorry for the random number but I'm not very good at math. I wish I could tell you all how to make 12 or 18 at a time. 🙂 I just make 16 every time.