Gluten-Free Coconut Blueberry Muffins

25 mins

1 servings

4.0/5 (11 reviews)

A moist, sweet, gluten-free muffin that happens to be reduced carb and high in fiber. Coconut flour absorbs a huge amount of liquid, so only a small amount of flour is necessary. The eggs work as a leavening and binding agent. Very yummy. Kosher: Pareve (if made with oil). Dairy-free and grain-free.

Gluten-Free Coconut Blueberry Muffins - Image 1

Ingredients

Instructions

Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
Sift all coconut flour (1/4 cup plus 2 tablespoons). Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps.
Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
Bake at 400 F for 15-18 minutes.

Prep: 10 mins

Cook: 15 mins

Total: 25 mins

Quick Breads

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Amount Per Serving
Calories 134.4
% Daily Value*
Total Fat 8.1g		12%
Cholesterol 93.0mg		31%
Total Carbohydrate 13.2g		5%
	Dietary Fiber 0.4g	1%
	Sugars 12.5g
Protein 3.4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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