Coconut Flour Blueberry Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
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.
Course:
Breakfast, Snack
Cuisine:
American
Keyword:
baked goods, healthy snack
Servings: 12
Calories: 202 kcal
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
-
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 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.