As a certified nutrition coach, I know that everyone is completely unique and therefore has different dietary requirements. So today, I wanted to share this sweet and delicious gluten-free muffin recipe, made using coconut flour and coconut milk, with the rest of the recipe being easily adaptable to 100% vegan and dairy-free!
Recipe and Photo Adapted from Arman Liew
1/2 cup coconut flour
1/2 tsp baking powder
6 pasture raised eggs, room temperature
1/4 cup butter softened (feel free to use ghee for df)
1/4 cup of milk of choice, I used coconut!
1/3 cup of maple syrup
1/2 tsp vanilla extract
1 cup blueberries
Preheat the oven to 350°F. Line a 12 muffin tin with muffin liners.
In a bowl, combine the coconut flour + baking powder and stir.
In a separate bowl, whisk together the eggs, softened butter, milk, maple syrup, and vanilla extract until combined.
Fold the dry ingredients into the wet until combined. Add the blueberries, if using. Pour the batter into the muffin liners.
Bake the muffins for 15 minutes. Remove from the oven and let cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
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