Coconut Blueberry muffins (gluten-free)
Recipe Type: Bread
Cuisine: Gluten Free
Author:
Serves: 6
A moist, sweet, gluten-free muffin that happens to be reduced-carb and high in fiber. Coconut flour absorbs a lot of liquid, so only a small amount is necessary.
Ingredients
- ¼ level cup coconut flour
- 2 level Tb. coconut flour (additional)
- 3 eggs
- 2 Tb. canola oil or melted butter
- 2 Tb. coconut milk or soymilk
- 3 Tb. Honey
- ½ tsp. vanilla
- ¼ tsp. salt
- ¼ tsp. baking powder
- ½ cup frozen blueberries
- Optional: add 2 tsp. lemon zest, and 2 tsp. poppy seeds.
Instructions
- Beat eggs. Add oil, soymilk, honey, salt, and vanilla. Blend thoroughly.
- Add coconut flour, baking powder, and salt. Blend until there are no lumps.
- Fold in frozen blueberries, stirring gently. Pour batter into paper-lined muffin tin.
- Bake at 400 degrees for 15-20 minutes until golden brown on top.