From time to time I need to eat less flour per day also these are muffins without eggs. So, I make this blueberry muffins from scratch recipe and I really like it. They’re moist, with a fine-grained yet light crumb from a combination of almond and coconut flours. The blueberries burst in the batter, which is sweetened with bananas and maple. Because they’re rather delicate, they taste best just after they’ve cooled. You can save leftovers, but these are really meant for a big family meal & muffins for kids.
Makes 1 dozen
gluten-free, dairy-free
Muffins ingredients;
1 cup (109 g) almond flour
½ cup (72 g) coconut flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup (245 g) mashed ripe bananas (about 2 medium)
⅓ cup (109 g) pure maple syrup
3 tablespoons grapeseed or other neutral oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
8 ounces (227 g) blueberries (1½ cups)
1. Position a rack in the center of the oven and preheat to 425°F. Coat a standard muffin tin with nonstick cooking spray.
2. Whisk both flours, the baking powder, and salt in a large bowl. Whisk the bananas, maple syrup, oil, eggs, and vanilla in a medium bowl until smooth. Pour into the dry ingredients and stir until well mixed. Fold in the blueberries. Divide the batter among the prepared muffin cups.
3. Bake until the muffins are dark golden brown and a toothpick inserted in the center of a center muffin comes out clean, 15 to 20 minutes.
4. Cool completely in the pan on a wire rack. Carefully slide a small offset spatula or knife between each muffin and the pan to pop the muffins out.
TIPS FOR MUFFINS AND MORE:
Soft, fragrant bananas speckled with black spots are at peak ripeness. Once they turn black outside and grayish inside, they have fermented a bit and will make gummy muffins.
TEST ONE OF THE CENTER MUFFINS.
Muffins bake more quickly around the edges of the tin, so you should insert a toothpick in a center muffin to check for doneness.
POP OUT THE MUFFINS.
If the muffins release from the tin easily, they can be flipped out. In most cases, though, they’re best removed by sliding a thin offset spatula or knife around the edges, then popping them out.
MUFFINS TASTE BEST SHORTLY AFTER BAKING.
The muffins are best the day they’re made but will keep at room temperature overnight.
If you have extras, cool them completely before storing or freezing to prevent condensation of trapped steam.
REHEAT PROPERLY.
A short stint in the oven or toaster oven—not the microwave—brings muffins close to their original state. If they’re frozen, thaw first.
Place to purchase all the above.
Almond flour
Thrive - Buy healthy food from top-selling, organic brands at wholesale prices.
Coconut flour
Pure maple syrup
Grapeseed oil
Vanilla extract
Frozen Blueberries
Kitchen Supplies
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