Gluten-Free Coconut Blueberry Muffins |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
1/4 cup coconut flour |
2 tablespoons coconut flour (additional) |
3 eggs |
2 tablespoons canola oil or 2 tablespoons melted butter |
2 tablespoons coconut milk |
3 tablespoons honey |
1/4 teaspoon salt |
1/4 teaspoon baking powder |
1/2 cup frozen blueberries |
Directions:
1. Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
2. 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.
3. Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
4. Bake at 400 F for 15-18 minutes.
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