Very Berry Gluten-free Muffins

gluten-free-berry-muffins

4th of July in the United States is known as Independence Day, a time when North Americans remember the day our country gained independence from British rule. The United States is a relatively new country, at least to those of European descent. The continent itself is ancient and alive with history we never learn in school, but that’s a whole other blog post.

Rather than get into a history lesson right now, let’s move on to these gluten-free berry muffins made with coconut flour. I made these because they had all the colors of the American flag–red, white, and blue. The strawberries, blueberries, and the golden color of the muffins represent our independent country’s flag. 

If you find that you have nothing to bring to your 4th of July get-together celebration, then please, do yourself a favor and bake these. Adapted from Kelly’s vanilla bean cake recipe over at The Spunky Coconut, these contain a secret ingredient that many people would never suspect (garbanzo beans).

My advice: don’t tell them. Let them just enjoy the sweet, Paleo-ishiousness of these Independence Day muffins. Serve them at breakfast the next day hot and with raw butter or coconut oil. You can even try to adapt them into chocolate cupcakes using my other bean-based cake recipe on this blog.

Gluten-free Independence Day Muffins
Serves 12
Here's a gluten-free berry muffin recipe made with coconut flour and garbanzo beans. Don't tell anyone!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1/3 cup melted coconut oil
  2. 4 eggs
  3. 1 1/2 cups cooked garbanzo beans, no salt
  4. 1 cup coconut palm sugar
  5. 1/4 to 1/2 tsp. Stevia extract (OR 6 to 8 packets of stevia, to taste)
  6. 1/2 tsp. Himalayan salt
  7. 1/2 tsp. baking powder
  8. 1/2 tsp. baking soda
  9. 1/3 cup coconut flour
  10. 1 1/2 cup mixed berries (strawberries, blueberries, raspberries)
Instructions
  1. In a blender, puree all ingredients except the coconut flour and berries.
  2. Pour pureed bean mixture into a bowl.
  3. Gently fold in sifted coconut flour, mixing only until there are no lumps.
  4. Stir in berries softly.
  5. Spoon mixture into greased, individual cupcake liners.
  6. Bake at 350 degrees for 25 minutes, or until golden, firm, and fork inserted in center comes out clean.
Notes
  1. Add 1/2 tsp. of cinnamon to the mix for more nutrition (antioxidants and blood sugar-controlling compounds) and a more complex flavor.
Adapted from The Spunky Coconut
Adapted from The Spunky Coconut
The Healthy Advocate http://thehealthyadvocate.com/
What are your favorite things to do for 4th of July? I’m not big on shooting fireworks, myself; however, I do love getting together and baking things for family and friends. Let me know what you do during this holiday in the comments!

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2 Responses to “Very Berry Gluten-free Muffins”
  1. Carol 2 July 2014 at 10:39 am #

    This recipe looks awesome and it’s so perfect for a 4th of July brunch. Yum!

    • admin 3 July 2014 at 2:12 pm #

      Thank you for the comment, Carol! I’ve made dozens of these muffins recently. Can’t wait to share them with family and friends tomorrow! :)

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