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Coconut Flour Blueberry Muffins
Wendy Faulkner
These delicious coconut flour blueberry muffins are low in sugar, high in fibre and gluten free.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Breakfast
Cuisine
Healthy
Servings
6
Calories
125
kcal
Equipment
6 hole muffin tin
paper cases
large bowl
electric or hand whisk
Ingredients
1x
2x
3x
3
eggs
30
g
butter, well softened
or coconut oil or olive oil
2
tablespoon
honey
or maple syrup or sugar
1
teaspoon
baking powder
½
teaspoon
vanilla essence
or ⅛ teaspoon almond extract
40
g
coconut flour
100
g
blueberries, fresh or frozen
Instructions
Whisk together the eggs, softened butter, honey and vanilla or almond extract. The mixture should be frothy and well mixed,
Stir in the coconut flour and baking powder and mix well. Add the blueberries and gently mix.
Spoon into a muffin tray lined with paper cases.
Bake for 20 mins at 180 degrees until golden and set.
Cool on a wire rack, and store in an airtight container.
Notes
The butter needs to be soft so that it mixes well. If necessary, cut into cubes and place in a bowl of lukewarm water for a few minutes.
Nutrition
Calories:
125
kcal
Carbohydrates:
13.1
g
Protein:
3.9
g
Fat:
6.8
g
Saturated Fat:
3.6
g
Fiber:
3.3
g
Sugar:
7.6
g
Keyword
Blueberries, Brunch, Coconut Flour
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