{Gluten Free Blueberry Muffins}

As you all may know....I have no sensitivity to gluten but I know there are many of you out there that may. I thought I would play around with brown rice flour and see what I could come up with! These are delicious! They are cakey, crumbly, sweet and satisfying! My 1 year old absolutely devoured 2 of these within minutes!! They are a really quick and easy breakfast or snack to have on hand!

Oh....by the way for any of you Gluten Free'ers  (is that a word?) I use oat flour is 99% of my bread and muffin recipes so feel free to sub in gluten free oats on any of those and let me know what you think!! :)

                   

Gluten Free Blueberry Muffins
adapted from: Half Baked Baker

• 4 tbsp. Organic cane sugar
• 2 cups Organic brown rice flour
• 4 tsp. Baking powder
• 1/2 tsp. salt
• 1 cup frozen or fresh blueberries
• 1/2 banana (mashed)
• 2 eggs
• 1 cup water (milk will work also)
• 4 tbsp. Organic coconut oil

Pre-heat oven to 425 degrees. Spray muffin tin with non-stick spray.

Add ingredients to a medium bowl and stir until completely combined. Divide evenly into a 12 hole muffin pan.

Bake for 15-17 minutes or until toothpick comes out clean!

**My favorite way to eat this is opened up with a nice pat of grass fed butter and some organic blueberry preserves! Trust me on this one...it's good!