Delicious coconut flour blueberry muffins: a grain-free recipe with healthy fats from coconut flour and coconut milk. Suitable for someone with celiac, gluten sensitivities or those avoiding inflammatory foods.
1 1/4cupfresh or frozen blueberriesor strawberries
Instructions
Preheat oven to 350 degrees and line a muffin tin with liners. Sift coconut flour and baking soda in a medium-sized bowl.
In a separate bowl, whisk maple syrup, coconut milk, eggs, coconut oil and vanilla. Stir wet mixture into dry, and incorporate chia seeds. Fold in blueberries and fill muffin tins 2/3 of the way. Bake for 25-27 minutes or until tops are golden-brown. Store in the refrigerator.
Nutrition Facts
Coconut Flour Blueberry Muffins
Amount Per Serving (0 g)
Calories 202Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 10g63%
Cholesterol 82mg27%
Sodium 161mg7%
Potassium 118mg3%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 8g9%
Protein 5g10%
Vitamin A 125IU3%
Vitamin C 1.7mg2%
Calcium 49mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.