Similar to the islands, most everyone knows each other and is so helpful and welcoming. I have been taking a lot of photos and plan on “showing you around” in a separate post in the next few weeks. So stay tuned for that. We are currently staying at a hotel, but after an intense search, yesterday we found a place to live. Since it is such a small town, the options were very limited. However, we feel lucky as this house checks almost every box on our list. With 3-bedrooms and a big backyard, it is close to the center of the city. Though it is an older property, it is spacious and well-maintained. Also, I am told that it embodies the quintessential characters of New England living. This is a new concept for me, one that I want to learn more about, but so far I am enjoying what the New England living offers to its new residents. We will be moving at the end of the month, once we get our stuff delivered from Atlanta. Needless to say, I cannot wait for us to move into our new house. Meanwhile, I am spending my days doing a lot of reading, resting and some admin work in the backend of the blog. The fact that I can’t cook and share recipes with you on a regular basis is hard, but I am keeping a positive attitude, as this period is temporary. In the mean time, today I am popping in to share these flourless blueberry muffins. I made and photographed them right before I left Atlanta.
About These Flourless Blueberry Muffins Recipe:
These muffins are called flourless, as they are made without all-purpose flour, which is what most muffins recipes call for. Instead, this recipe uses almond and coconut flours as the base of the batter. This was my first time using these flours for muffins so I didn’t know what to expect. However, after the first bite, I was happily surprised by how light, moist, and flavorful they turned out. Plus, the fact that they were sweetened with mashed ripe bananas and maple syrup, made it all the better. Not to mention, a much healthier option when you want to splurge on a muffin for breakfast.
A Few Baking Tips:
Be sure to use soft ripe bananas with black speckles on it. If you use bananas that are too ripened and turned brown, you will end up with gummy muffins that might not be ideal.Keep an eye on them after the 15-minute mark during the baking process. The original recipe suggested that they should be baked after 15-minutes, but my muffins baked right after the 20-minute mark.These muffins are best on the day that they are baked. However, if you keep them in the fridge in an airtight container, they will still be fresh up to 2 days. When ready to eat, just warm them in the microwave for 30 seconds for a delicious breakfast.
If you liked this gluten-free muffin recipe you might also like:
Gluten Free Blueberry MuffinsHealthy Banana Nut MuffinsPumpkin Almond Flour MuffinsApple Almond Flour MuffinsCarrot Coconut CupcakesGluten Free Chocolate Cupcakes
Other blueberry recipes you might like
How to Make Blueberry SauceBest Hot Toddy RecipeVegan Spelt SconesBlueberry Peach TartBlueberry Mini TartsBlueberry Salad
This recipe is adapted from the cookbook Better Baking: Wholesome Ingredients, Delicious Desserts.
