Diet Type: Dairy free, Gluten free, Grain free, Phase 1 Semi Restricted, Phase 2 Reduce and Repair, Vegetarian
Cooking Time: Under 30 minutes
Prep: 10 mins
Cook: 25 mins
Yields: Makes 12 (2 per serve)
Freshly baked blueberry muffins fill the house with their beautiful aroma in the morning. They make a handy portable meal for busy mornings on the go. Suitable for Phase 1 Semi Restricted on the SIBO Bi-Phasic Diet.
4 eggs (ideally free-range)
2 tbs raw organic honey
3 tbs coconut oil, melted, plus extra for greasing
½ cup coconut flour
¾ cup almond milk, unsweetened
1 tsp vanilla powder
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup blueberries
Pre-heat your oven to 350F.
Prepare a 12-cup muffin pan by greasing it with coconut oil or lining the tins with muffin cases. Set aside.
In a food processor, blitz the eggs, honey and melted coconut oil until combined. Add in the coconut flour, almond milk, vanilla, baking soda, baking powder and salt. Blitz until combined. Remove the blade and stir through the blueberries. Be careful not to break them as you want to keep them whole.
Spoon the batter into the prepared muffin tins.
Bake for 20–25 minutes. To test if the muffins are cooked, insert a skewer into the centre of a muffin. If it comes away clean, they are ready.
Remove from the oven and allow to cool for a few minutes in the pan before cooling on a wire rack.
These are delicious served warm with some ghee or butter spread over them.
Store the remaining muffins in the freezer and re-heat when necessary.
Some people may not be able to tolerate baking soda and baking powder as these can be made from rice flour. If uncertain, please consult your Practitioner. The honey can be replaced with stevia if you are intolerant to honey.
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