Blueberry & Coconut Muffins (gluten-free, dairy-free, sugar-free, nut-free)

Blueberry & Coconut Muffins (gluten-free, dairy-free, sugar-free, nut-free)

These yummy muffins came about when I wanted to find an alternative to almond flour in my recipes so that even those allergic to nuts and almonds can make them. Here I have used ground coconut flakes and a small amount of psyllium husk in place of almond flour and it works perfectly fine! It even works to exclude psyllium husk and still get a good texture. Add, in that case, an extra 5-6 tbsp of coconut.

Blueberry & Coconut Muffins (gluten-free, dairy-free, sugar-free, nut-free)

Recipe

  • 6 eggs, separated
  • 100 ml honey or agave
  • 1 tsp vanilla powder
  • 2 cups of Ground coconut flakes
  • 1 teaspoon of psyllium husk
  • 1,5 tsp baking powder
  • 2 cups of frozen blueberries.

DIRECTIONS:

  1. Preheat the oven to 160°C
  2. You “grind” coconut flakes by running them in a food processor for about 2-3 minutes.
  3. Grease a large muffin-tin with either coconut oil or butter and dust the inside with  coconut flakes.Äppelkaka med valnötter kanel & kaffe (gluten, mjölk & sockerfri)5
  4. Place the egg whites in a large bowl together with half the amount of the honey or agave and whisk until they are stiff but not “dry”.
  5. Place the egg yolks in a separate bowl with the rest of the honey or agave and vanilla powder and whisk hard with an electric mixer for about 2-3 minutes or until a thick and creamy consistency. The whisk should leave ribbon-like trails when the beaters are lifted.
  6. Melt the coconut oil and add to the egg yolk mix while stirring. 
  7. Add half the amount of the egg whites into egg yolk-mix and gently combine. Then add a little egg white fluff into the mix at a time and fold it very gently into the batter so as to keep as much air as possible in the batter.
  8. Add the ground coconut and baking powder and pyllium hust and stir gently.
  9. Add the frozen blueberries and combine into the mix.
  10. Fill the muffin cups almost up to the edge.
  11. Bake in the oven for about 15 minutes until golden.

Blueberry & Coconut Muffins (gluten-free, dairy-free, sugar-free, nut-free)

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One thought on “Blueberry & Coconut Muffins (gluten-free, dairy-free, sugar-free, nut-free)

  1. Hi!
    I discovered your blog and love it!
    I was going to try out this recipe today and I’ve bought all the ingredients, but I would like to know how much coconut oil to use. In item 6 of the directions, it says: “Melt the coconut oil and add to the egg yolk mix while stirring.” I would appreciate if you respond to my question.
    Thank you very much,
    Lu

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