Happy Gut Blueberry Muffins
DAIRY FREE. GLUTEN FREE. EGG FREE. YEAST FREE. SUGAR FREE. SOY FREE. GUM FREE.
I know what you’re thinking––uhh, okay, then what’s left?!
It took me a LONG time to get a recipe with this many dietary restrictions to not only look and feel like traditional bread, but to also taste good. Happy to report, NAILED IT!
I could eat a pan of these in a day, and honestly, I have. #noshamemuffingame
INGREDIENTS
2 overly ripe, peeled bananas
6 Tbsp Finely Ground Coconut Flour (I use Made With brand)
1 Tbsp Psyllium Husk Powder
1/2 Tbsp Cinnamon
1 tsp Baking Soda
1 tsp Sea Salt
2 tsp Organic Vanilla Extract
1/4 Cup Coconut Milk (organic with no gums or additives)
1/4 Cup Apple Sauce (organic, apples as only ingredient)
You’ll also need Parchment Paper Cups
INSTRUCTIONS
Add all ingredients to a food processor. Texture will be thicker than traditional muffin batter.
Use a cookie scoop and add scoops of batter to parchment baking cups. Add blueberries if you like, or dairy free chocolate chips!
Bake in oven at 400 degrees for 20 minutes. Tops should have a golden crisp to them. Then center will have a soft texture.
Let cool, and enjoy!
>>I store mine in a glass container with a suction lid<<
