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Blueberry Coconut Flour Muffins
Delicious lower carb, high fiber grain & dairy free coconut flour muffins.
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Course
Snack
Ingredients
3
eggs
2
tbsp
butter or coconut oil, melted
2
tbsp
coconut or almond milk
2-3
tbsp
raw honey or maple syrup
6-8
oz
fresh or frozen blueberries
1/4
tsp
sea salt
1/4
tsp
vanilla
1/4
cup
+ 1 heaping tbsp coconut flour
I use Bob's Red Mill
1/4
tsp
baking powder
Instructions
Preheat oven to 400 and grease or place muffin liners in tin.
Blend together eggs; melted butter or coconut oil; coconut milk; honey or maple syrup; salt, and vanilla.
Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps.
Carefully fold blueberries into batter.
Pour batter into muffin cups. Bake at 400 degrees for about 20 minutes (start checking at 15).
Remove when set and let cool a few minutes before removing from tin.
Notes
Good with organic, grass fed butter or almond butter. You could also use other fruit or add nuts.
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