Our 18 month old is always interested in what’s going on in the kitchen. He helps me unload the dishwasher every morning & likes to help scramble eggs for breakfast. I’ve found that baking is a relatively simple & fun activity for us to share in the kitchen.
Today we made Paleo blueberry muffins. We used coconut flour instead of regular flour, making them gluten free. We also swapped out sugar for applesauce. Each muffin has just 3G of sugar & is about 100 calories. I recommend using frozen organic blueberries since they currently aren’t in season. I adapted this recipe from one I found on Pinterest.
8 large eggs
1 cup apple sauce
¾ cup coconut flour
1 tbsp. lemon juice
Zest of 1 lemon (about 1 tbsp.)
¼ tsp sea salt
½ tsp baking soda
1 generous cup defrosted room temp blueberries or fresh blueberries
Add eggs, apple sauce, coconut flour, lemon juice & zest, sea salt and baking soda. Blend for until smooth.
Line a standard sized muffin pan with paper liners.
Frozen berries -Using a tablespoon scoop 1 heaping spoon full of batter into each liner. Add a tablespoon of berries. Next, add another heaping tablespoon of batter and then berries. (If you mix frozen/thawed blueberries into mix the color will bleed, fresh you can mix right in as you normally would)
Bake at 400 degrees for 28 minutes or until a knife runs clean.