Back in December I posted a recipe for whole wheat blueberry muffins. Although my body does not tolerate wheat, my fiancé does not appear to have any issues with this whole grain so I find myself experimenting with whole wheat every now and then. These muffins quickly became a breakfast staple and I was thrilled because that meant fewer store bought granola and cereal bars. My fiance leaves for work fairly early in the morning to beat rush hour traffic so his breakfast needs to be easily transported.
Every time I was in the kitchen I saw these muffins. They looked so delicious, but I knew even one bite would make me miserable. After a few weeks I had enough. It was time to come up with a blueberry muffin recipe that was “P-friendly” (my fiance’s label for foods that agree with me).
This is what I came up with. I haven’t made any whole wheat muffins since. We both happily enjoy the “P-friendly” version.
1 cup quinoa flour
3/4 cup tapioca flour
1 teaspoon baking soda
1/2 cup unsweetened coconut milk
1/2 cup sucanat
1/4 cup grapeseed oil
1 cup frozen blueberries
Preheat oven to 350 degrees
Grease muffin pan
Combine all ingredients except for the blueberries in medium mixing bowl. Use an electric hand mixer to combine ingredients thoroughly.
Pour in blueberries and use a spoon to mix into batter.
Use a spoon to pour batter into muffin pan. Fill 1/2 to 3/4 of the way full. The batter will rise.
Bake until the tops are firm – about 24 minutes.