I asked my daughter what she wanted for breakfast in the morning last night before bed.   She said, “I don’t know mom.”  I was starting to feel bad because it feels like I make the same things over and over out of convenience.  It was obvious she was starting to get bored. At 3 a.m. she woke me up and said, “Mommy, since we moved in April you haven’t made blueberry muffins.”

Guilt set in.  She was right, I hadn’t. In fact, I hadn’t even thought about them. I tucked her back in and told her blueberry muffins were a great idea. It only takes 33 mins from start to finish and I always keep frozen blueberries in the freezer! My goal is she always eats fruit at breakfast so BAM no more thinking for me. I got up in the morning and made them.  Happy Baby, Happier Mommy! She ate 3 of them and was full!



1/4 cup coconut flour

1/3 cup tapioca flour

1/4 tsp pink salt

3/4 tsp baking soda

2 tbsp unrefined coconut palm sugar or tbsp of raw honey (I use honey)

1/2 cup of unsweetened applesauce

1/4 cup of coconut oil melted and cooled

1 tsp of vanilla extract

1 cup of frozen organic wild blueberries washed and drained

2 mashed bananas (I use them instead of 4 eggs. 1/2 a banana can replace an egg)afms-bb-muffin-batter-on-plate


  1. Preheat the oven to 425 F.
  2. In a bowl mix together flours, salt and baking soda and set aside.
  3. In a larger bowl mix oil, applesauce, vanilla, honey or sugar and bananas or eggs.
  4. Add dry ingredients and mix well.
  5. Fold in drained blueberries.
  6. Grease muffin tin or use cupcake liners, like I do.
  7. Pour batter in muffin pan evenly.
  8. Bake until golden brown, 16-20 minutes depending on oven.


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