Miso is delicious in desserts, thanks to the slight sweetness in white miso paste, which provides almost a butterscotch flavor–perfect with fresh, in-season fruit and pie-inspired seasoning. After you enjoy these, try our lectin free coconut almond flour muffins.

Blueberry Miso Muffin Recipe

Makes 12 muffins

What You Need:

• 1/4 cup grass-fed butter or coconut oil
• 2 tablespoons white miso paste
• 2 large omega-3 eggs or Bob’s Red Mill Vegetarian Egg Replacer
• 8 drops vanilla-flavored liquid stevia (or more to taste!)
• 1 cup coconut milk
• 2 cups blanched almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/2 cup fresh bluberries*

*If blueberries aren’t in season, feel free to use 1/2 cup of in-season fruit, finely minced.

Instructions:

1. Preheat oven to 350°F. Line a muffin tin with papers and set aside.
2. In a stand mixer fitted with a paddle attachment, beat the butter and miso paste on high until fluffy.
3. Add the eggs one at a time and beat until well blended.
4. Combine stevia and coconut milk in a measuring cup and set aside.
5. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, allspice, nutmeg, and cinnamon.
6. Add half the dry ingredients to the egg mixture and beat to combine
7. Add half the coconut milk mixture and beat to combine. Alternate adding wet and dry ingredients until the mixture is well blended.
8. Gently fold the blueberries into the batter (use a spatula, not the mixer), then scoop the batter into 12 muffin tins.
9. Bake 18 to 25 minutes, until a knife inserted into the center of each muffin comes out clean.
10. Let cool before serving.