Prep time: 4 hours Bake time: 25 min Serves: 12 muffins
During radiation treatments, I decided I wanted to get acupuncture every day. Luckily I found an acupuncturist who took insurance to keep my costs low. Over several weeks, we developed a friendship based on our similar culture and our love of healthy cooking! So it’s no surprise that my acupuncturist and I feed each other. The first time she tried my Kale Chips, my acupuncturist wanted the recipe and so, I told her about this blog!
Since then we have served each other muffins, pizza, chili, and bread! Additionally, I have learned a lot from Dr. Katie about nutrition and food as it applies to Chinese Medicine. She turned me onto bone broth for protein and I have been a fan ever since. Of course it goes without saying she is an excellent acupuncturist as well!
Her recipe is based on a Red Mills muffin recipe. Below is her spin of a gluten-free muffin and this blog‘s first recipe contribution. If you like muffins, you’ll love how moist and delicious these muffins are.
Note: Quinoa and coconut flour are pretty pricey, but I think the health benefits outweigh the costs. These muffins are gluten-free, have a relatively low glycemic index, are high in protein and fiber, and contain good fats.
You have to toast quinoa flour before you use it. Click here for why and how.
Toast at 215 degrees for 4 hours in the oven. Anything less than that and the quinoa flour still tastes bitter.
Preheat the oven to 350 degrees and grease the muffin pan. Mix dry ingredients in a bowl and set aside. Melt butter in sauce pan on low heat. In a large bowl add eggs and beat together. Add milk, melted ghee, maple syrup and smashed banana to eggs and mix well. Add dry ingredients to wet ingredients and gently fold in blueberries.
Place muffin tin on top of a baking tray before putting in oven (coconut flour burns easily, so this helps disperse the heat). Bake at 350 degrees for 20-25 min
Coming soon Gluten Free Muffins Pt 2!