Gluten Free Coconut Blueberry Muffins
Gluten free blueberry muffins made with coconut flour.
Ingredients
- 120 g coconut flour
- 1/2 tsp baking powder
- 4 tbsp runny honey
- 250 ml unsweetened almond milk You could use coconut milk
- 4 tbsp coconut oil
- 6 medium eggs
- 1 tsp vanilla extract
- 200 g fresh blueberries You could use frozen, defrost first
Instructions
- Preheat the oven to 160°C
- Mix the flour and baking powder in a large bowl.
- In a separate bowl whisk the honey, milk, oil, eggs and vanilla extract.
- Add the wet to the dry and mix together.
- Gently fold in the blueberries.
- Divide the batter into silicone muffin tins.
- Bake until a toothpick inserted into the middle comes out clean, usually about 30 minutes.
- Cool on a wire rack and store in an airtight container once cold.
Notes
If using conventional muffin tins line with muffin cases first.
Nutritional Info per muffin:
141 Kcal, 13g Carbohydrate (8g sugars, 4g fibre), 8g Fat (3g saturated fat), 5g Protein