Are you getting stuck for new ideas to keep your toddler (and you) satisfied between meals?
I often get in a rhythm of whipping up the same goodies (cue veggie loaf, banana bread, hummus dip & citrus snowballs) so I took a look back at some of my original recipes I'd created for my Naturopath clients. A friend had actually just reminded me about one of these as she'd baked them for a birthday catch up. Ahh yes, my Gut Friendly Blueberry Muffins. They're gluten free, refined sugar free and don't take long at all to whip up.
It's time for a new (old) super simple, gut friendly recipe that your little ones will have fun helping you create and of course enjoy afterwards!
What You'll Need:
2 tablespoons butter, ghee, or coconut oil, melted
2 tablespoons coconut milk
2 tablespoons raw honey, maple syrup or coconut sugar (coconut sugar will create a darker coloured muffin like in the image above)
1/4 teaspoon himalayan or celtic sea salt
1/4 teaspoon vanilla extract
1/2 cup blueberries (I use organic frozen berries)
1/4 cup coconut flour, sifted
1/2 teaspoon baking powder
What You'll Need To Do:
Preheat oven to 205 desgrees C and grease a muffin tray with coconut oil.
Add eggs, butter/ghee/coconut oil, coconut milk, sweetener, salt and vanilla into a bowl and whisk well. Mix in blueberries.
Combine coconut flour and baking powder and mix well into the other ingredients until it forms a smooth batter, with no lumps.
Spoon batter into a greased (I use coconut oil) muffin dish.
Add into oven and bake for 15-18 minutes, or until cooked through.