When it comes to baking gluten free goodies, I prefer to use coconut flour because it is high in dietary fiber, low in carbohydrates, has low glycemic index, and contains good fats. In addition to the benefits of coconut flour, these muffins also include vitamins, minerals and a dose of antioxidants from the blueberries.

(Adapted from this recipe)

Ingredients:

6 eggs

1/2 cup unsweetened applesauce

1/2 cup pure maple syrup

1/4 cup coconut oil, melted

1 tsp vanilla essence

3/4 cup coconut flour

1 tsp baking soda

1/4 tsp sea salt

1/2 cup blueberries (frozen or fresh)

Method:

Preheat the oven to 350F/170c. In a big bowl whisk all the wet ingredients. Then add in the baking soda and salt. Add the coconut flour gradually making sure to break any lumps. Gently fold in the blueberries and pour the batter into the paper muffin cups. Bake for 23-25 minutes. Allow the muffins to cool completely before serving to prevent them from sticking to the paper.

Note: I used homemade applesauce in this recipe. To make homemade unsweetened applesauce: cook peeled, diced apples in a small amount of water (enough to cover the apples) for about 20 minutes or until soft. When cool, blend and enjoy.

Enjoy them as a healthy snack or as a good filling breakfast.