Grain-Free, Sugar-Free Blueberry Muffin Recipe

My baby boy is OBSESSED with today’s recipe.

… and honestly, so am I!


When you’re a busy mom, there’s limited time to cook, and there’s even less time to clean up the kitchen. People often ask me how I avoid packaged convenience foods for my baby, and the answer is simple:


I am lucky to have a flexible job, but I am running out every morning to get my daughter to preschool before I have to work, making sure my mother-in-law has all she needs to feed my son breakfast and lunch for the mornings I work later. Once my husband is home from the office, I am running off to teach yoga classes. A flexible job where you can be home a few hours during the day has it’s perks, but it also presents its own set of challenges.

I have limited time in the middle of the day to  make sure my kids’ needs are met: play-time, preparing lunch, cleaning up, then cooking dinner by 3 p.m., and trying to squeeze in a shower so I am somewhat presentable when I have to go back out into the world. On top of it all, I am running a business from home.

It’s crucial that I have things in my freezer to make my life easier.

I pick one day a week, usually Sunday, where I make sure I have my meals planned out, and food prepared ahead of time so I don’t go absolutely insane. I get most of my food shopping done on Saturday, and usually pickup from my farm service on Thursday for when I get low on groceries at the end of the week. We are lucky to have another farm near my daughter’s school where I can pickup produce quickly during the week, as-needed.


I’m known for having like 4 or 5 things happening in my kitchen at once on a Sunday. I’m not going to lie, it is work, but SO worth it to me. Once you get in a groove, it becomes second-nature. The rewarding part is knowing my family is eating well. The hardest part is the clean-up.


This recipe is super easy, freeze really well, and are sweetened only with fruit. All you have to do is throw everything into a blender, I use my Vitamix. It uses one of my favorite baking ingredients, plantains.



These suckers can be tricky to peel; just use a sharp knife and make 3-4 length-wise cuts down the sides and then peel it like a banana. For this recipe, the riper the plantain, the better it will turn out.



makes 12 muffins


  • 1-2 ripe plantains (about 2 cups, pureed)
  • 1/4 cup coconut flour
  • 1/4 cup coconut milk (I like this brand: guar gum and BPA-free; you can also use raw grass-fed whole milk)
  • 3 TBSP coconut oil, melted
  • 5 eggs (pastured and soy-free a plus!)
  • 1 cup frozen organic blueberries, divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1/4 teaspoon of cinnamon


Preheat oven to 350 degrees. Puree plantain in blender. Meanwhile, sift dry ingredients in a bowl (you can just add them to a bowl and whisk them together). Add half of the blueberries and milk to the blender and quickly blend. Add melted coconut oil and vanilla to a bowl with hand mixer or stand mixer and start mixing. Add plantain/blueberry mixture and scrape down sides until just combined. Alternate dry ingredients and eggs and make sure it is combining, but try not to over-mix. Add remaining blueberries hand stir in.  Pour batter into parchment muffins liners in muffin tins. Bake for about 25 minutes.

Add warm melted grass-fed butter or ghee when serving!


My littles go CRAZY for them!




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