grain free blueberry muffins

The internet world told me that we recently had National Muffin Day!  Who doesn't love muffins? I don't think anything jazzes up breakfast quite like a muffin and the infamous Seinfeld "Muffin Top" episode is an all time classic that spoke some real hard truths because you can't split a muffin with someone by slicing it horizontally and giving someone the muffin bottom.  That. Is. Just. Wrong. 

The down side to muffins is that they can be a dangerous breakfast and clock in more calories, sugars and processed fats than a donut.  This is one of the biggest reasons that I love to make our own at home so I can control the ingredients, enjoy the house smelling like fresh baked muffins, and savor one as soon as it's cool enough to eat.  Today's recipe lightens things up by using a grain free coconut flour.  I experiment with different types of flours regularly and grain free baking is an art and science that I'm still trying to improve upon.  I am a Whole 30 graduate and although I never planned to eat completely grain free for life, I do clearly remember that I felt amazing when I finished the 30 day program and I don't feel as vibrant when my diet has too much regular flour.

This week's recipe is absent of grains but still full of taste.  I hope you enjoy them and I would love to hear any of your grain free baking tips or ideas!

Grain Free Blueberry Muffins
(makes 8 muffins)

Ingredients

Dry Ingredients
-1/2 cup coconut flour
-2 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1-3 tsp cinnamon, depending on your preference

Wet Ingredients
-3 eggs
-1 individual container plain greek yogurt
-1 ripe mashed banana
-3 TBS coconut sugar
-1/2 cup coconut almond milk
-1 tsp vanilla extract
-1 1/2 cups fresh or frozen blueberries

Directions
Pre-heat the oven to 400 degrees.  Mix wet and dry ingredients (except the blueberries) in separate bowls. Add wet ingredients to dry ingredients and mix thoroughly.  Let sit for a few minutes to allow the coconut flour to absorb the liquids and thicken.  Fold in the blueberries and scoop into a greased muffin tin (I use an ice cream scooper) and bake for approximately 22 minutes.  It's very important to let these cool completely before removing them or they will easily break apart.  Enjoy!