Gluten & Sugar Free Blueberry Muffins

Very happy to hear!

This muffin was very good and easy to make.
Zest of lemon was perfect.

Claire – the measuring cup system varies way too much (personally I’m much more inclined to use the weight system but it’s hard getting some people on board with that…)

Here’s a good basic outline of the conversions: http://whatscookingamerica.net/Q-A/equiv.htm

I just made these muffins and they are great.  I did add three tablespoons of maple syrup since the batter seemed to me to need a little bit of sweetness.  I will definitely try with other berries and fruits as well.

What’s the macro nutrition facts for 1 muffin?

are you supposed to melt the coconut oil before adding it?

I forgot to mention I used butter instead of coconut oil.  A previous comment asked about that, so believe me butter is a great substitute.  Thanks for this awesome basic recipe.  I love that it has no added sugar :)

Made these muffins this morning! Without sweetener they are pretty good. I think next time I might use cranberries and apple sauce in leiu of blueberries and banana as they are a little sweeter. A little honey is probably a good addition for those people who are looking for something sweet.

I just want to mention that I have frozen these successfully. I freeze them in packs of 2 per zip bag — squeezing out as much air as I can. Of course, they don’t stay in the freezer for very long … maybe 2 weeks at the most. But they thaw out and are still quite delicious. I love this recipe!

Can these muffins be frozen?

Absolutely, Daniela.

You certainly may.  I was simply trying to come up with a recipe that required no additive sweeteners.

It is.  I follow a paleo diet.  However, I do think of baked goods as treats.

I followed the recipe exactly too and they turned out spongy.  They weren’t bad but spongy and kind of wet is exactly how I would describe them.

Can I make this in the form of a loaf instead of individual muffins?

Does the recipe change for high altitude baking – I live in the mountains of Montana

These were not good at all! No taste or flavor, the blueberries are better by themselves eaten right out of the container.

Thanks so much for posting this recipe. I just tried it and these muffins are delicious and very satisfying. I baked them in silicone muffin “tins”. The muffins popped out pretty easily but parts of the bottoms, which were baked through but still quite moist, wanted to stay in the form. I suspect I need to bake them just a wee bit longer. That’s what I will try next time. Thanks again, James!

WOW! I am impressed. These are great! I modified the ingredients some…I skipped the salt, used regular veg. oil and did not have lemon zest and instead of mashed bananas used baby food jars of bananas. Thanks for sharing, these will become a staple in my house!

I was excited about this one, as I’m new to cooking with coconut flour… But I have to say they turned out tasting like wet, eggy sponges….  Though I was careful to follow the recipe exactly, perhaps I did something wrong.

These muffins are fantastic! I only had 5 eggs the first time I made these and they worked out fine. I’ve tried them with mixed berries as well instead of blueberries and they were amazing. Definitely the best coconut flour muffin recipe I’ve ever tried (thank you so much for posting it!).

Love these muffins. I make them with all types of fruit-raspberries, blackberries, peaches, whatever I have. Thanks for this recipe!

I LOVE these muffins!!! My daughter does too! I make a batch and freeze them so I can have them whenever I want.

I should have titled the muffins “GF and no added sweetener” as there is sugar from the blueberries, bananas, and coconut flour.

Yes, that should be fine.