Blueberry Miso Muffins
Blueberry Miso Muffins from @drstevengundry ‘s new book the Longevity Paradox! 😍💙 This was one of the recipes I was most looking forward to try! So much fun cooking with miso and discovering a new ingredient. Definitely added that nutty, umami taste which I loved! Plus, they are totally #glutenfree #sugarfree #dairyfree and of course #lectinfree ! 😋🌰 Thank you @gundrymd team for another amazing recipe for my daily routine! Check it out on my blog or in Dr. G’s new book, available now! 💚
1/4 cup coconut oil
2 Tbsp white miso paste
2 eggs or Bob's Red Mill Vegan Eggs
15 drops vanilla-flavored liquid stevia (this is how many I used - more or less to taste)
1 cup coconut milk
2 cups blanched almond flour
1/4 cup coconut flour
1 tsp baking powder
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 cup fresh blueberries (I used organic wild frozen in mine)
1. Preheat the oven to 350 degrees F. Line a muffin tin with papers and set aside.
2. In a stand mixer fitted with a paddle attachment, beat the coconut oil and miso paste on high until fluffy.
3. Add the eggs one at a time and beat until well blended.
4. Combine stevia and coconut milk in a measuring cup and set aside.
5. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, allspice, nutmeg, and cinnamon.
6. Add half the dry ingredients to the egg mixture and beat to combine.
7. Add half the coconut milk mixture and beat to combine. Alternate adding wet and dry ingredients until the mixture is well blended.
8. Gently fold the blueberries into the batter, then scoop the batter into 12 muffin tins.
9. Bake 18-25 minutes, until a knife inserted into the center of each muffin comes out clean. Let cool before serving. Enjoy!