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coconut-flour-blueberry-muffins-recipe

Coconut Flour Blueberry Muffins Recipe

This recipe is gluten free.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • ½ cup Coconut Flour
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 4 Eggs
  • ⅓ cup Honey
  • ¼ cup Coconut Oil, melted
  • ½ cup Blueberries

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.
  2. In a mixing bowl, whisk together the coconut flour, baking soda, and salt.
  3. In another bowl, beat the eggs, then add honey and melted coconut oil. Mix well.
  4. Combine the wet ingredients with the dry ingredients and mix until smooth. Fold in the blueberries.
  5. Spoon the batter into the muffin tin, filling each cup about ¾ full.
  6. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Nutritional Value

Calories: 150kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 60mg | Fiber: 3g | Sugar: 8g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Keywords

Gluten-Free, Muffins
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