It’s blueberry season and I LOVE it! I’m surprised my family’s teeth aren’t blue after all the blueberries we have been eating! Want in on a little secret? I always make sure to have baked goods in my freezer for a quick grab-n-go morsel on the run. It’s true. I heart my freezer! These muffins are perfect for those snack attacks that I get. I love the blueberry-macadamia-coconut combination in these muffins. The blueberries burst in your mouth and the nuts and coconut give such a nice textural crunch. Macadamia nuts happen to be one of my favorite indulgences, along with coconut. These muffins contain plenty of protein, fiber, and fat to fill you up and keep you going. I embraced blueberries several years ago as I was researching their magnificent nutritional profile. Did you know that blueberries contain phyto-chemical compounds to help ward off harmful oxygen-derived free radicals from the human body, and thereby, protect it against cancers, aging, degenerative diseases, and infections? Eat blueberries – they have serious SUPERPOWERS!
1 1/2 cups gluten-free flour blend*
1/4 cup coconut palm sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup applesauce
1 tablespoon flaxseed meal mixed with 3 tablespoons hot water
3/4 cup coconut milk or almond milk
1/2 cup blueberries – fresh or frozen
1/3 cup macadamia nuts, chopped
1/4 cup unsweetened coconut
* You will want to add in 3/4 teaspoon of xanthan gum to this recipe, if your flour blend does not contain it.
Line a muffin tin with muffin cups. This recipe makes 10 good-sized muffins or 12 small muffins. Preheat oven to 350 degrees.
Place flour blend, sugar, baking powder, and baking soda in a medium size bowl. Whisk dry ingredients together. Mix in applesauce, flax “egg”, and milk. Fold in blueberries, nuts, and coconut.
Fill the muffin cups 2/3 full. Bake for 30 minutes, rotating muffin tin halfway through cooking time.
Remove muffins from tin and place on a cooling rack. Enjoy!