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This is the first leap year my son has really understood the concept, and he has been so excited for it! He was counting down the days, had parties at school and was generally so excited to experience and understand the Leap Day.
So to help the celebration, we had some yummy muffins. I’ve tried a few variations of muffins over the past few months – some of them delicious (the banana and chocolate chips muffins) and some massive fails. I’ve been really struggling with a good pumpkin muffin recipe; I’ll keep trying and hopefully have it sorted by next fall 🙂
Today we had the FODMAP-friendly Coconut Flour and Blueberry Muffins.
FODMAP-friendly Coconut Flour and Blueberry Muffins
Ingredients
- 2 eggs
- 1/2 cup gluten-free flour (I use Bob’s 1:1)
- 1 cup coconut flour
- 1/2 cup sugar
- 1/2 cup coconut oil
- 1/2 cup almond milk
- 1 tsp. baking powder
- 1 cup fresh blueberries
Directions
Heat oven to 350 degrees F. Either spray a muffin tin with coconut oil spray or insert paper liners.
Mix the melted coconut oil and sugar in a medium bowl until it forms a creamy paste. Add the eggs and whisk until you have a light, fluffy mixture.
Fold in the flour and baking powder until thoroughly mixed. Add the almond milk and stir until combined. Add the blueberries to the mixture.
Spoon the mixture into a muffin pan and cook in the oven for 15 – 20 minutes, checking occasionally.
I sometimes take these to work for an afternoon snack, and it’s a nice little treat 🙂
