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Blueberry Coconut Flour Muffins

Blueberry Coconut Flour Muffins






Ingredients (makes 8 muffins)

  • 1/2 cup of coconut flour
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of baking soda
  • 4 eggs
  • 1/2 cup of coconut palm sugar (other sweetner options maple syrup, unpasturized local honey)
  • 1 tablespoon of vanilla extract
  • 1/3 cup of coconut oil, you could also use melted butter
  • 1/3 cup of frozen blueberries
  • 1/4 cup flaked unsweetened coconut (to sprinkle on top)

*If you are craving some extra sweetness could add a few dark chocolate chips*


Preheat oven to 350 degrees F.

  1. Blend all the dry ingredients together in a bowl.
  2. Using a whisk, or mixer on a low setting, blend in all the wet ingredients into the dry ingredients. Mix until well-blended.
  3. Fill each muffin liner about 2/3 of the way full with batter, sprinkle coconut flakes.
  4. Bake for about 20 minutes, or until a toothpick comes out clean and the top is starting to brown a bit.
  5. Store covered or in the refrigerator

 Coconut flour is the fiber that remains after most of the oil has been removed.  The result is high in dietary fiber, protein and its gluten free.



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