GAPS legal Coconut Flour Blueberry Muffins!

by brenda on April 13, 2011

I made a mistake this morning. We were going to a class where the 2 of the kids would see their birthmom, and I got them all dressed up nice and pretty, and then I fed them blueberry muffins. NOT SMART! :) My suggestion? Make these muffins and serve them to your kids while they’re still in their pajamas. Or serve them, and plan to hang out at home for the day, with blueberry goobers on everyone’s clothes. :) Or maybe, just maybe, make them and keep them all to yourself and don’t share them with your kids. :)

When you want a day filled with blueberry goobers, or breakfast in pjs, or a pan full of muffins to yourself here’s my recipe!

GAPS legal Coconut Flour Blueberry Muffins

1/2 cup coconut ghee or butter or coconut oil

6 eggs

a pinch of sea salt

1/4 tsp baking soda

1/2 tsp cinnamon

1/2 cup honey

2 tsp vanilla

1/2 cup coconut flour

1 1/2 cups frozen blueberries

Melt the coconut ghee or butter or coconut oil in a saucepan. I melt mine in my cast iron skillet, then the skillet is nice and oiled and I don’t have to wash it out (I would oil it and keep the oil on there anyways, so why not leave a little coconut ghee residue on there? It doesn’t hurt ;)). Melt the butter/oil and then let it cool a bit while you do the following:

Mix up the eggs in a large bowl. Add in the remaining ingredients except for the blueberries, in order, stirring well with each addition (I use a wire whisk and then switch to a big spatula at the end when it gets thicker).

Pour in the coconut ghee/butter/oil. I LOVE coconut ghee and highly recommend it for this recipe, by the way! It’s so good for you, too!!

Fold the blueberries in with a spatula.

Line a muffin pan with liners. Or you could grease it, but I prefer liners because the pan is so much easier to clean afterwards! This recipe makes 12 muffins.

Scoop the batter into the muffin cups (I use a big ice cream scoop to do this).

Bake at 350 for 20 to 25 minutes, or until the muffins are no longer wet in the middle and they are golden.

ENJOY! :)

This was shared at Simple Lives Thursday.

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  • christy

    Just made these with our children – we made them with coconut sap sugar as I didn’t have enough honey. They turned out yummy!

  • http://www.wellfedhomestead.com brenda

    Christy, I am so glad that you liked them!!

  • SomeGirl

    Making this tomorrow morning… Thanks for sharing it!

  • Jainykate

    LOVE how simple this recipe is! I’m having a hard time find recipes for breads that don’t include potato startch, rice startch, xanthan gum, gaur gum, etc. Thank you! ;-)

  • http://mylifeinapyramid.com/ Heba

    I actually DO have a huge bag of frozen blueberries in the freezer that my mom got from Costco (SMH, haha)… don’t wanna throw it away or eat ‘em raw since they’re probably loaded with pesticides. So blueberry muffins are the perfect way to use them. And since this is GAPS-friendly and grain-free, they’re perfect ;) Thanks so much for sharing!!

  • Julie

    My family’s new favorite! We made this with raspberries because that is what I had in the freezer. Thanks for sharing this recipe.

  • Nicole

    I hate cooking with coconut flour but decided to gives these a try. Usually, coconut flour muffins are dense and the next day they are even more dense. These were hands down the best muffins I have ever had in my life! :) I ate 6 the first morning I made them….Then 5 the next morning…I only gave my daughter 1. They were so good. It’s not 530am and I’m making them again! Love this recipe!!!

  • http://twitter.com/mnuffins Meagan

    Brenda – loved seeing your kitchen on Cheeseslave :) Your island is fantastic!!

  • http://www.wellfedhomestead.com Brenda

    Thank you Meagan!

  • Katy

    thank you for this recipe! I made them for my son’s preschool class (he has to bring snack on his special “day of honor” and I wanted it to be something GAPS friendly that he could eat as well as sharing with the others. It made 24 mini muffins and 6 regular sized ones. Out of the 24 muffins, I got 1 1/2 back – one child refused to taste it, and one took a bite and must not have cared for it. 22 muffins got entirely eaten (20 of those by children on the SAD diet) – which tells you this is a great recipe! Thank you very much!

  • Sarahusesthis

    Is there a typo in the recipe? My batter came out VERY soupy with just 1/2 cup coconut, so I added 1 1/2 more, and it was more like batter. I hope they come out okay!

  • http://www.wellfedhomestead.com Brenda

    Sarah,
    Nope, no typo! It thickens if you let it rest a bit. Coconut flour recipes don’t use much “flour.” I hope you have some good muffins, though! :)

  • Sarahusesthis

    okay, I actually used ground up coconut flakes instead, so maybe that’s why… They did turn out really good though!

  • Jrmckinley12

    Thank you! Thank you! We recently started a gaps diet with my son. We were getting very discouraged until I found your site. Theses muffins hit the spot and rekindled our hope. They are delicious! Can’t wait to try some of the other recipes.

  • http://www.wellfedhomestead.com brenda

    Yay! I’m glad you’re feeling encouraged by this site! You can do it! :)

  • Jeri

    So yummy!! but they stuck in the muffin papers, did i do something wrong?

  • Karen

    I’m struggling with managing the GAPS protocol but also needing to stay away from all sugars, honey included. If I used stevia in this recipe to sweeten, any idea what other ingredients I’d need to increase or use to make up for the absence of 1/2 cup liquid (honey)?

  • Rebecca

    These look amazing, but what about the baking soda? I didn’t think that was allowed, even on the full gaps diet?

  • http://www.wellfedhomestead.com/gaps-meals-simplified GAPS Meals Simplified | The Well Fed Homestead

    […] coconut flour blueberry muffins or breakfast cake  where to buy coconut flour […]

  • Sara

    Hi! This looks great, but I thought baking soda wasn’t allowed on GAPS?

  • Lucy

    THESE ARE DELICIOUS. I am so glad I found these! BY FAR one of the best paleo/gaps recipes I have made. I used half butter/half coconut oil in place of the ghee, since that’s what I had. So gooey and delicious!

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