People ask me all the time about how to transition to a gluten free, no sugar diet. This can be difficult, but it doesn’t have to be if you use coconut products. Coconut flour is naturally gluten free and has a bit of sweetness to it. Plus there is coconut sugar which is low glycemic and can replace white sugar. And, of course, I love coconut oil. Learn more on my Eat Well to Live Well with Kellie Hill radio show about sugar and coconut.
Coconut Blueberry Banana Muffins
I have to admit, I started this recipe because I had a couple over-ripe bananas that I didn’t want to just throw away – so coconut blueberry banana muffins took care of a bunch of ingredients I wanted to use up. I love coconut for so many reasons – coconut flour is naturally gluten free, coconut sugar is low glycemic, and both are easily substituted in recipes. These muffins can be eaten as a quick breakfast, thanks to the high protein eggs, a snack, or even a dessert – so many gluten-free, low sugar, coconut based options!
Coconut (Gluten Free) Muffin Ingredients:
- ½ cup coconut flour, sifted
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- 6 eggs
- 4 Tablespoons coconut oil, melted
- 6 Tablespoons coconut sugar
- 2 very ripe bananas, mashed
- 1 cup blueberries
Coconut Muffin (Low Sugar) Directions:
- Preheat oven to 350 degrees.
- Mix together all ingredients.
- Fill muffin cups about ½ full.
- Bake for 25-28 minutes. Allow muffins to sit for 2-3 minutes before eating.
Makes: 12 coconut muffins