Gluten-Free Low Carb Blueberry, Banana & Coconut Muffins

These healthy, slow releasing, low carb muffins are my kids’ favourites and make the most perfect breakfast or mid afternoon snack for them.

Makes 12 muffins

I have to say I love the cup measurement, the American way, but I’ve included alternative measurements below too.

Ingredients:

• 2 1/4 cups (225 g) certified gluten-free oat flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 2 medium ripe bananas, chopped
• 1/2 cup (114 g) Greek yogurt/ dairy-free alternative
• 2 eggs, beaten
• 1/2 cup (80 g) coconut palm sugar (we like Biona)
• 1/2 cup dessicated coconut
• 1 cup blueberries-fresh or frozen

Instructions:

• Preheat your oven to 350°F. Prepare 12 muffin cases.

• In a blender/food processor or whisk by hand the dry with the wet ingredients. I like to add the whole blueberries last, carefully stirring them in so they don’t lose their shape.

• Bake the muffins for approx 18 minutes, testing them with skewer to check they are baked all the way through. The Greek yoghurt ensures they are light and fluffy.

• Remove from the oven and leave to cool before serving.

Let me know if you try them.

If you’re embarking on a low carb diet, check out Diet Doctor.

Read more recipes here.