Happy Easter everyone! It’s Easter Sunday and I’m alone at home. There’s a myriad of chocolate lying around, wantonly winking at me and attempting to seduce me. I put on my ‘baking blinkers’ and developed this recipe so as to have something equally delicious and healthy to treat myself to besides all that sugary, mass-produced chocolate. And… I’ve been successful, not even one nibble on a bunny ear (or tail)!
- 2 cups gluten free flour (I use Nature’s Choice brand)
- 1 cup coconut flour
- 1/2 cup brown sugar (plus a little extra to sprinkle over muffins)
- 1 tablespoon baking powder (gf)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup low-fat greek yogurt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup honey
- 1/2 cup olive OR coconut oil (if using coconut oil, be sure it is above room temperature and melted)
- 1 cup blueberries
- Preheat oven to 200 degrees (C).
- Line a 12-cup muffin tin with paper liners; set aside.
- In a large bowl whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
- In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey, and oil.
- Gently fold the yogurt mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in blueberries. Do not overmix.
- Divide the batter evenly among the prepared muffin tins and sprinkle with a little brown sugar.
- Place pan in the oven, and bake for 25 minutes, reducing the heat to 180 degrees after 10 minutes of baking.
- Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.