Coconut Flour Blueberry Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Grain-free, gluten-free blueberry muffins that are made with coconut flour and which are fluffy and tasty, too.

Course: Breakfast, Snack
Cuisine: American
Keyword: baked goods, healthy snack
Servings: 12
Calories: 202 kcal
Author: Kiran Dodeja Smith
Ingredients
  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1/3 cup maple syrup
  • 1 cup coconut milk
  • 6 eggs
  • 1/4 cup coconut oil melted
  • 2 tsp vanilla extract
  • 1/4 cup chia seeds optional
  • 1 1/4 cup fresh or frozen blueberries or strawberries
Instructions
  1. Preheat oven to 350 degrees and line a muffin tin with liners. Sift coconut flour and baking soda in a medium-sized bowl.
  2. 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 202 Calories 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.