I have a muffin problem. The problem? I want to eat them every day. Every. Single. Day.
Muffins used to be thought of as a healthy breakfast option. Sadly though, traditional muffins are far from healthy, making them less and less of an option at all. They are packed with oil, sugar, and flour, making them essentially no more than breakfast cake. Cake being my favourite thing to eat, I hope you can understand why I have a hard time resisting these moist breakfast morsels.
I had to find a way to eat my morning muffin without contributing to the muffin top. Here’s what I’ve come up with. This recipe stems from my elimination diet – being wheat-free and dairy-free, this fit in nicely. My husband and I just shared one, so it could actually make 2 servings if you’re willing to share. I like eating mine with a bit of coconut oil or butter slathered on it, sometimes with just a drizzle of maple syrup.
There is good and bad news about this recipe. The bad news is that you make it in a microwave, and it only serves one (albeit, generously). The good news about this recipe is that you can make it in the microwave and it you only make one at a time, making it a quick and convenient breakfast. See what I did there?
This is my first attempt at a grain-free dairy-free muffin, so it may still need some tweaking (feedback will be appreciated). Coconut flour really sucks up a lot of moisture, so only a little bit is required. I’ve added lots of blueberries to the muffin, so that they provide the majority of sweetness in the recipe. This recipe fits in well to a paleo diet, if you’re allowing yourself maple syrup or honey.
[Recipe] Grain-Free Dairy-Free (Paleo) Blueberry Muffin
- 1/2 Tbsp coconut oil
- 1 egg
- 1/2 tsp vanilla
- 1 Tbsp water
- 1/2 Tbsp maple syrup
- 1 1/2 Tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 cup blueberries fresh or frozen
- Put the coconut oil in a mug and microwave for 20 seconds, until the oil is melted. Set aside.
- In a small bowl, whisk the egg, vanilla, water, and maple syrup together.
- Add the coconut flour and baking powder and whisk until smooth.
- Gently stir in the blueberries.
- Put the muffin mix into the mug.
- Microwave the muffin for 2 minutes.
- Once the muffin comes out of the microwave, it should just pop right out of the mug.
Here’s how we make it:
Put the coconut oil in a mug and microwave for 20 seconds, until the oil is melted. Set aside.
In a small bowl, whisk the egg, vanilla, water, and maple syrup together.
Add the coconut flour and baking powder and whisk until smooth.
Gently stir in the blueberries.
Put the muffin mix into the mug.
Microwave the muffin for 2 minutes.
Once the muffin comes out of the microwave, it should just pop right out of the mug.