Peanut Butter & Blueberry Muffins - Gluten Free, Dairy Free and Sugar Free

The title says it all! Peanut buttery goodness with banana and blueberries (a match made in heaven) created into little muffin morsels which are gluten free, dairy free and sugar free!

This recipe is made with coconut flour so is totally gluten and wheat-free and the blueberries provide just that little bit of sweetness. This is a perfect snack option for little ones, including infants as there are no grains at all (read why I do not recommend babies having grains or baby rice here). It is also a great way to include peanut butter into little ones diets. Starting babies off on allergenic foods (including peanut butter) is hot topic at the moment, one which I cover in detail in my best selling book - The Nourished Baby. 

Ingredients:

3 bananas (ripe works best)

2 eggs

1/4 cup of coconut oil, melted

1 tsp of vanilla essence

1 cup of quality peanut butter

3/4 cup of coconut flour

2 tsp of baking powder

1 tsp of baking soda

1 cup of blueberries

Method:

Preheat the oven to 180 degrees and grease a muffin-tray (can use coconut oil as a dairy-free option.)

In the food processor add the eggs, banana, peanut butter, coconut oil, and vanilla essence. Pulse to combine.

Pour the peanut butter mix into a large bowl and add the coconut flour, baking powder and baking soda and mix gently to combine. Fold in the blueberries.



4. Spoon into the muffin trays (pop a blueberry on top for looks!) and bake for approximately 30 minutes or until golden. Leave to cool and then enjoy.



I could not help myself and ate two (for testing reasons of course!!) straight from the oven with a good lash of butter and coffee of course.



The smell of these will bring the pitter-patter of little feet to the kitchen so they will not last long. If you are lucky to have any left you can keep in an air-tight container in the fridge or pop some in the freezer for later.



Nom Nom,

xxx Dr Julie