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Blueberry Husky Bites

By Mangia Paleo April 7, 2014 Recipes 13 Comments

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UCONN UCONN UCONN!
After watching the second half of University of Connecticut Men’s final four game I realized I had to dedicate a recipe to my state’s basketball successes.

Move over, Entenmann’s, there are new Little Bites coming through in Husky Blue!

20140406-210644.jpgIngredients:

  • 4 eggs
  • 1/2 cup puréed canned pumpkin
  • 1/2 cup ghee or coconut oil, melted
  • 1/4 cup pure maple syrup
  • 1.5 tsp pure vanilla extract 
  • 1/2 cup coconut flour, sifted
  • 1/4 tsp baking soda, can be up to 1/2 tsp
  • 1/4 tsp sea salt
  • 1 – 1.5 cup frozen blueberries
  • Handful of fresh blueberries
  • coconut oil or avocado oil for greasing the pan

blueberry husky bites raw

Directions:

1. Preheat oven to 350 degrees F.

2. Liberally grease mini muffin pans with coconut oil or avocado oil.

3. Whisk eggs, melted gee or oil, pumpkin, vanilla, and maple syrup in a medium sized bowl. I used half ghee and half coconut oil because I ran out of ghee. It wasn’t overly coconut-y that way. 🙂

4. Add dry ingredients (sifted coconut flour, baking soda, and salt) to wet ingredients. Stir until combined.

5. Fold in 1 – 1.5 cups of frozen blueberries to the mix. I use frozen because they are miniature and fit well into the mini bites.

6. Scoop into mini muffin tins. You can fill them almost to the top because these lil guys wont rise too much. Press a fresh blueberry on top of the batter of each Husky Bite.

7. Bake at 350 for 25 minutes.

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Makes about 36 little bites. If you want regular sized muffins bake for an extra 10-15 minutes.

Note: The batter is fairly thick after combining the dry ingredients. You can use a mini ice cream scoop or wide spoon to add dollops of the husky batter to your muffin tins.

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MANGIA and GO HUSKIES!

 

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13 thoughts on “Blueberry Husky Bites”

  1. DetoxMama

    Love these! Just tried to make a similar muffin this week with coconut flour & banana & it was an epic fail. I’m going to try your recipe. They look delicious!

    Reply ↓

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  6. lorigarvey

    Ooooh! Look & sound Delish! I have a ton of fresh organic blueberries in my fridge right now I can use! Psych!! (Not going to use frozen ones…& make reg size muffins).

    Any advice??? Mmmmmm

    Reply ↓
    1. mangiapaleo Post author

      That sounds perfect! I prefer fresh blueberries in baking. The reason the recipe calls for frozen is mainly due to convenience and size. Let me know how they turn out with the fresh. Yum!

      Reply ↓

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  8. Sheila B Robinson, Ed. D

    I used 1/4 cup ghee and 1/4 cup coconut oil as you did. I used 1/2 tsp baking soda. I substituted 1/4 cup birch xylitol + 1/8 cup coconut sugar + 1/4 cup water for the maple syrup. Mine came out delicious, but very wet and oily. I might try them again and eliminate the water, reduce the oil a bit, and increase the coconut flour a bit. 🙂

    Reply ↓

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