Muffin tops generally follow the consumption of muffins. For this reason, most legitimate diet or nutrition plan will tell you to STAY AWAY from all pastries, muffins included. Who likes being told to stay away from things, I don’t know about you, but it makes me want what I can’t have, even more.
So why all the muffin hate?
Check out the back of most muffin ingredients and you will find a cocktail of fat-creating, weight-gaining ingredients, preservatives, bad oils, artificial flavorings, and un-naturalness that I wouldn’t feed a homeless woman.
If I showed you the ingredients for the world’s healthiest muffin and at the same time creating the world’s tastiest muffin would you think I was straight-up a crazy muffin-top removal man?
Why Gluten-Free Coconut Flour Muffins are the way to be!
I may be slightly crazy referring to myself as the muffin-top man, and I may be even crazier for self-proclaiming myself as such, but I have a few people joining me in my pursuit to change the status quo of muffins.
The following recipe will show you three things about muffins:
1.) Muffins can be super-healthy and super-tasty, yup both.
2.) Muffins under 12 ingredients are better than muffins with 20+ ingredients most of which you can’t pronounce.
3.) Baking muffins will be your new favorite hobby after realizing pastries don’t have to be completely avoided!
Read on and realize what it takes to get the E.A.T. seal of approval. Here are some helpful tips:
Dairy from grass-fed cows.
Eggs from organic cage/soy free chickens.
Coconut Flour Blueberry Muffins
aka “The Worlds Healthiest Gluten-Free Blueberry Muffin”
aka “The Worlds Tastiest Blueberry Muffin”
Prep Time: 5 minutes
Bake Time: 15 minutes
Serves: 12 muffins
- ½ cup coconut flour
- 1/8 cup potato starch
- 1 tsp. baking soda
- ½ tsp. sea salt
- ¼ tsp. nutmeg
- 1 tsp. cinnamon
- 4 eggs, whole, raw, cage-free
- 2 Tbsp. coconut oil, melted
- 3 Tbsp. butter, room temperature
- ½ cup milk
- 1 ½ tsp. vanilla extract
- 4 Tbsp. honey
- 1 ½ cups blueberries, fresh or frozen, organic
Steps to crEATe:
1.) Heat oven to 350° and place 12 muffin papers in muffin tin compartments. Set aside.
2.) In a large mixing bowl combine dry ingredients, set aside.
3.) In separate bowl, whisk eggs, add melted coconut oil, room temperature butter, milk, and vanilla. Mix together.
4.) Add wet ingredients to dry ingredients. Add honey, mix thoroughly, until all dry ingredients are dissolved.
5.) Gently fold in 1 cup blueberries ( the other will be to top batter in papers.
6.) Lightly mix and add even amounts of batter into muffin papers. Sprinkle remaining blueberries (if any left) on top of batter.
7.) Bake at 350° for 15-20 minutes.