coconut flour gluten free blueberry muffin

Gluten-free coconut flour blueberry muffins

There is no denying the power of fruits and veggies in our diet.

Blueberries, especially are full of antioxidants and phytonutrients to boost our health!

More details on the amazing researched qualities of blueberries HERE.

I mixed up some delicious muffins and thought I would share.

SUPER moist, quick and easy!

Ingredients

  • 4 eggs
  • 1/4 cup cane sugar
  • 1/2 cup coconut flour
  • 1/3 cup coconut oil (melted)
  • 2 Tbs honey
  • 2 Tbsp sour cream
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup blue berries
  • Shredded coconut (optional topping)

Bake at 350 degrees Fahrenheit for 20 minutes, or until the tops bounce back when gently pressed.

Beat sugar and eggs, slowly add in the remaining wet and dry ingredients. Once mixed, add blueberries and gently stir to keep berries intact.

Fill muffin cups 1/2 way, and sprinkle with shredded coconut.

Bake at 350 degrees Fahrenheit for 20 minutes.

Yield : 10-12 muffins

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