Blueberry Muffins {Gluten Free}

In case you hadn’t noticed, I have a thing for muffins. They are less messy because they are conveniently wrapped in their own personal muffin cup. I can grab one to go faster than, say, banana bread, because I don’t have to slice it, or get a napkin. Plus, I just feel that they are healthier.  This particular recipe is sugar-free, dairy-free, and packs some protein from almond flour, coconut flour, and eggs. (See the more detailed breakdown below) Here’s the blueberry muffin recipe:

Combine Dry Ingredients:

1 cup Pamela’s Artesian Flour Blend

1 cup almond four

½ cup coconut flour

½ teaspoon salt

1 Tablespoon baking soda

Mix wet ingredients:

6 eggs

½ cup honey

¾ teaspoons vanilla

1 ripe banana 

Add the wet to the dry

Fold in 1 cup blueberries. Fill muffin cups, yield 15-18 muffins, brush with melted butter (or skip it to make them dairy-free) Sprinkle with cinnamon. (See picture below.) Bake at 350 degrees for 20-25 minutes.

For the protein content, in grams, I looked at the Nutrition Facts on the package, for example the Pamela’s label said 1 gram of protein per 4 Tablespoons serving size. 16 TBS= 1 cup, so 4g total

04g Pamela’s

24g Almond

12g Coconut

18g Eggs

58g total, divided by 15 muffins is ~3.9g of protein per muffin.  58g divided by 18 = ~3.2g

UPDATE: click the printer friendly button to edit a printer friendly version of this page.