Gluten-free Sugar-free Muffins are the perfect way to indulge completely guilt free. With no artificial ingredients, these protein-packed blueberry muffins are perfect for breakfast, lunch, or snack!
A bit ago I posted about my son’s sensory processing disorder issues and his tics, which have recently been diagnosed as Tourette Syndrome. In the past we’ve seen a decrease in his symptoms when we’ve removed or drastically reduced sugars and grains from his diet. Conversely, we’ve also seen an increase in symptoms when he has a lot of sugar or refined carbohydrates.
Due to a recent uptick (no pun intended) in his symptoms (ugh, the holidays), we’ve as a family decided to go off all sugars, all grains, and dairy (with the exception of homemade kefir) as a family–a sensory processing disorder diet, if you will.
For our sensory processing disorder diet, we are mostly following the Candida diet protocol which goes so far as to cut out fruit–with the exception of some citrus and berries.
Also, did I mention that we have nut and peanut allergies in the house? That means even low mold nuts, a great source of protein and fat, are out.
I’m not going to lie. It’s been difficult. Picture scanning the grocery store aisles for foods that are grain-free, sugar-free, AND dairy-free. Yeah, doesn’t really exist. Pretty much everything we eat has to be made from scratch.
While difficult and sometimes frustrating, it has also been an educational journey, not to mention a journey great for our health.
It has been a challenge to find things my moderately picky children will eat. They each currently each have about 3 vegetables they will willing eat. And they’ve been really sad to have no more happiness no more sugar.
Gluten-Free Sugar-Free Muffins
In an effort to find my kids something they’d actually enjoy eating and that would also fill them with protein and essential nutrients, I found this recipe for gluten-free sugar-free strawberry muffins.
In reality, this recipe is for nut-free, dairy-free, grain-free, gluten-free, sugar-free blueberry muffins, but that’s a little too long to put in a title, dontcha think?
A few quick notes before I go on to my Gluten-free Sugar-free Muffins recipe:
I highly recommend lining the tin with muffin liners. These muffins tend to stick to the muffin tin despite best efforts at greasing the tin.
Fill almost to the top of the muffin cup. This batter doesn’t rise very much.
Calories
Fat
Carbs
Protein
Amy - Oh So Savvy Mom
Yields 24 muffins
Great gluten-free, grain-free, sugar-free, dairy-free, nut-free muffin!
10 minPrep Time
35 minCook Time
45 minTotal Time
Save RecipeIngredients
- 2 cups coconut flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups unsweetened, canned coconut milk
- 1-2 tsp powdered stevia, depending on your personal taste
- 1/2 cup coconut oil, melted
- 10 eggs
- 2 tsp vanilla
- 2 cups fresh or frozen, organic blueberries
Instructions
- Preheat the oven to 350°F.
- Line muffin tin with paper baking cups. I highly recommend using cups over oil. Your muffins may stick even with a generous application of oil.
- In a large bowl combine flour, baking soda, and salt, gently whisk to combine.
- In a medium bowl add coconut milk, stevia, coconut oil, eggs, and vanilla. Mix with a beater on medium speed until thoroughly combined.
- Pour wet ingredients into the large bowl with the dry ingredients. You may find it helpful to pour the wet ingredients in thirds, stirring between each pouring.
- Stir for one minute until the coconut flour has had a chance to soak up the liquid.
- Gently, fold in blueberries, being careful not to over-mix.
- Spoon muffin batter into the lined tin. Fill batter almost to the top of the muffin cup.
- Bake muffins 30-35 minutes, until golden brown on top.
If you’re accustomed to eating gluten-free or grain-free and low sugar, you’ll love these muffins! My kids LOVE them and have been begging me to make them almost every week since I started making them. Interestingly, my two older boys hate eggs, but they love these egg-heavy muffins.
About Amy @ Oh So Savvy Mom
