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 

Red, White, and Berry Gluten Free Muffins

These patriotic muffins have red raspberries, “white” bananas, and “blue” black raspberries. The batter has an almost biscuit-like consistency, light and fluffy, unlike any other dense gluten free muffin you’ve ever tasted! They are also sugar free, sweetened with bananas and honey.

Yield 2 dozen

Ingredients; Dry:

1 cup Pamela’s Baking and Pancake Mix, (which is add-an-egg-and-oil-easy. It has flours, starches, baking powder, baking soda, salt and xanthan gum)

1 ¾ cup Pamela’s Artisan Flour Blend (flours, starches and guar gum)

1 cup almond flour

¼ cup coconut flour

2 Tablespoons baking powder

1 teaspoon salt