Rosanna’s Gluten-Free Muffins


  • 20160301_201837½ cup coconut flour
  • ½ cup chestnut flour
  • ½ cup raw buckwheat
  • ½ cup millet flour
  • ½ cup ground pecans
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 cup blueberries
  • ⅓ cup coconut oil
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 3 eggs
  • 1 cup coconut water


Mix all the dry ingredients in a bowl including the cinnamon. Drizzle the coconut oil into the bowl, while mixing well with your fingers. Be sure to break apart the oil clumps. Add blueberries to the mixture. Mix well.

In a separate bowl, whisk the eggs and mix in the coconut water and vanilla extract. Fold the liquid ingredients into the dry ingredients. Don’t over mix, if the batter looks too dry add a little more coconut water.

Spoon the batter into muffin tin. Bake at 375° F for 15-20 minutes, until a toothpick inserted into it, comes out dry.

Let it cool on the rack. Serve.

P.S. Rosanna grinds her own grains into flour and also nuts, by using a coffee grinder.