Coconut Flour Muffins
Looking for a perfect muffin recipe? These coconut flour muffins are soft, yummy, delicious and on top of it all, gluten-free and dairy-free.
Servings: 7 muffins
Ingredients
Dry Ingredients
- 1/2 cup coconut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Wet Ingredients
- 4 eggs
- 1/3 cup coconut oil melted
- 1/4 cup raw honey
- 2 tbsp almond milk
- 1/2 tsp apple cider vinegar
- 1 tsp vanilla extract
To Mix In
- 1 cup blueberries washed and dried
To Sprinkle on top (Optional)
- 1 tsp plain desiccated coconut
Instructions
- Fill the muffin baking tray with 7 cupcake/muffin liners. Preheat the oven to 350F degrees.
- In a small bowl, combine all the dry ingredients.
- In a larger bowl, crack in the eggs and whisk them.
- Next, add the rest of the wet ingredients and combine well.
- Add the dry ingredients into the wet ones, slowly mixing until the batter is smooth.
- Fold in the blueberries.
- Fill up cupcake/muffin liners 3/4 of the way with the batter.
- Bake in the oven for 20-22 minutes until they're golden brown.
Video
Nutrition
Serving: 1 muffin (3 oz) | Calories: 242kcal | Carbohydrates: 20g | Protein: 5.7g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Cholesterol: 106mg | Sodium: 263mg | Fiber: 1.7g | Sugar: 15g