GAPs Friendly Blueberry Muffins

These muffins are delicious, nutritious and totally appropriate for anyone on the Gut and Psychology Diet (GAPs). This nutrition plan avoids grains, most dairy and many other difficult to digest foods including all processed foods and synthetic ingredients. These eating habits have been shown to dramatically improve digestive health as well as mental well-being and neurological function. The GAPs diet may be appropriate for anyone suffering from digestive disfunction (Crohn's, colitis, IBS), autoimmune disease (celiac, allergies, arthritis, MS, Type 1 diabetes), and mental disability (anxiety, OCD, depression, autism).

The GAPs diet can be very limiting, but it doesn't have to take all the fun out of food! These blueberry muffins satisfy the sweet tooth and make a great on-the-go breakfast or snack but still provide plenty of quality protein and healthy fats to keep you sustained. Antioxidants in berries help fight free radical damage and reduce inflammation. This simple recipe can be made ahead of time and enjoyed anytime of the day! Store in the freezer or fridge. Serve as a dessert, for snack, or add fresh veggie juice, smoothie, or yogurt bowl as a part of a complete breakfast.

| RECIPE |

GAPs Friendly Blueberry Muffins

gluten free | grain free | dairy free | soy free | low glycemic

Ingredients:

1/2 c coconut oil

1/2 c coconut flour

1/4 tsp baking soda

1 tsp cinnamon

1/2 tsp sea salt

6 eggs

1/4 c honey

1 Tbs vanilla

1 1/2 c frozen blueberries

Procedure:

Melt coconut oil in a saucepan. Set aside.

Sift dry ingredients into a bowl.

In a separate bowl, whisk eggs together and add rest of wet ingredients. Pour wet mixture onto dry. Stir with a wooden spoon or rubber spatula. Slowly pour in coconut oil while stirring. Mix well until all ingredients are well incorporated. Fold in blueberries.

Line a muffin pan with liners. Use a spoon to fill muffin cups with batter. Muffins will not rise much so fill to the brim.

Bake muffins at 350 for 20 to 25 minutes, or until the muffins are golden on top and cooked all the way through.

EGG FREE OPTION: Combine 1/4 c + 2 Tbs ground chia seeds with 1 c + 2 Tbs filtered water. Allow to sit for 10 minutes or until mixture gels then use to replace the eggs in this recipe.

Source: Adapted From The Well Fed Homestead Http://Www.Wellfedhomestead.Com/Gaps-Legal- Allergens: Eggs, Coconut