Nothing like fresh blueberries! My modern take on a forever favorite…sugar, dairy and even gluten free too!

204 g – 1 2/3 c Gluten free flour (with fiber)
60 – 9 Tbsp Coconut flour
56 – 9 Tbsp Ground flaxseed, golden
90 – ½ c Xylitol
½ tsp – Sea salt
1 tsp Baking soda
5 tsp Baking powder (aluminum free)
1 ½ tsp Xanthan gum
¼ tsp Stevia (KAL brand)
230 – 1 c Vanilla almond milk, unsweetened
2 tsp Braggs apple cider vinegar
100 – ½ c Water
2 Eggs, beaten
42 – 4 Tbsp Coconut oil
40 – 2 Tbsp Applesauce
1 tsp Vanilla
220 – 1 ½ c Fresh blueberries, rinsed and drained
- Preheat oven to 350°
- Add vinegar to almond milk, stir and set aside
- Combine dry ingredients in large mixing bowl.
- Add wet ingredients to dry (except berries), stirring well until just mixed.
- Gently fold in berries.
- Spoon into muffin pan. Bake 30 mins.
Makes 12 muffins.
(Recipe written in both gram weight (1st) and standard measuring cups. Take your pick.)
© 2016 Innocent Indulgence


Stressed? Exhausted? Sick? Want to hit “Reset”?
My tree is still loaded, so I’m loving every minute of the extra-fresh, juicy, sweet oranges…and Vitamin C!
Comfort cookies…even without the chocolate. Delicious for all ages! Gluten, dairy, egg and refined sugar free!
This. Changes. Everything.
Hot Peppermint Mochas, Pumpkin Spice, Eggnog and Chestnut Praline Lattes certainly are blissful, winter treats, but too many in the hustle, bustle and joy can be a bit rough on the waistline, immune system and the body in general (think sugar load and artificial flavorings.)