This recipe is the first gluten-free baked item that I have ever made.. and WOW! So yummy! When I first went gluten-free, hoping to clear up a skin condition.. I just avoided all types bread because most gluten-free bread items are FULL of sugar. So I went about 6 months without any of these items.. and I was starting to feel so deprived.
I originally saw the recipe for these muffins on Wellness Mama’s blog. I had found a lot of recipes that looked good to me, but her Apple Cinnamon Muffins jumped out at me. They were simple, gluten-free, & had no added sugar. Another thing.. it was a good base recipe with different flavor options for you to play with.
My first go at the regular recipe was really good! The next time I made them I decided to do a different flavor option, by substituting out some of the apple sauce for a overripe banana, and I also added fresh blueberries & chopped pecans. My inspiration.. my mother’s incredible homemade blueberry muffins & banana nut bread that I have missed so much.
So here it goes.. Simple Ingredients: Eggs, Applesauce, Banana, Coconut Flour, Cinnamon, Baking Soda, Vanilla, Coconut Oil, and Honey + Blueberries & Chopped Pecans. (Full Recipe Below)
First- Mix all the base ingredients (everything except blueberries & pecans) in a bowl. I used a hand mixer… and it only takes a few minutes to get everything whipped together & smooth. It’s a very light textured dough.
Let the ingredients stand for 5 minutes. This is a great time to grease your muffin pan with coconut oil. Don’t be shy with the coconut oil, I was the first time & my muffins stuck when I removed them from the pan!
Once you have let the ingredients stand for 5 minutes, gently mix in the blueberries & pecans (with a large spoon). I used almost all of one small container of blueberries & about a cup of chopped pecans. You can add as much or little as you would like here. I personally want blueberry & pecan in every bite! The only issue I came across being generous with the blueberries.. the muffins that had more at the bottom weren’t as firm, and came apart a little bit when I removed them from the pan. Which just effects their look.. not taste 🙂
Once your blueberries & pecans are mixed in, use 1/3 measuring cup to spoon into your muffin pan. Then bake @ 400 degrees for 12-15 minutes (or until toothpick comes out clean.. my oven took about 17 minutes- its old!).
Let cool… and ENJOY!! Oh.. and drizzle honey on top to add a little extra sweetness! (optional)
Reheat Suggestion: Slice in half, butter (or use healthy oil) & toast in oven. I absolutely love eating them this way for breakfast!
- 5 eggs
- 1/4 cup of homemade apple sauce, or store-bought (unsweetened)
- 1 overripe banana
- 1/2 cup coconut flour
- 3 tbsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla
- 1/4 cup coconut oil
- 2 tbsp honey
- 1 small package of fresh blueberries (used about 3/4 of it)
- 1/2-1 cup of chopped pecans (as desired)
- Preheat over to 400 degrees.
- Put all ingredients into a medium size bowl (except for blueberries & pecans) and mix until smooth.
- Let sit for 5 minutes. Then hand mix in blueberries & chopped pecans.
- Grease muffin pan with coconut oil.
- Use 1/3 measure cup to spoon into muffin pan.
- Bake 12-15 minutes until starting to brown and not soft when lightly touched (also check with toothpick)
- Let cool for 5 minutes & serve. Drizzle with honey for added sweetness (if desired).
(View original recipe by Wellness Mama)
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