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RECIPE
10 INGREDIENTS•7 STEPS•35MIN

Gluten-Free Blueberry and Coconut Muffins

4.7
3 Ratings
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K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
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These muffins were super simple and fun to make, and turned out extremely well considering this was my first time baking gluten-free. The muffins are delicious, dense, light, moist and look great.

35MIN

Total Cooking Time

10

Ingredients
K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
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Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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1/3 cup
Vegetable Oil
1 cup
Coconut Milk
1/2 Tbsp
Vanilla Extract
1 tsp
Lemon Juice
2 cups
Buckwheat Flour
1/2 cup
Caster Sugar
1/2 Tbsp
Baking Powder
1/2 tsp
Salt
1/2 cup
Coconuts , shredded
1 cup
Fresh Blueberries
or Frozen Blueberries
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Nutrition Per Serving
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CALORIES
218
FAT
12.5 g
PROTEIN
3.2 g
CARBS
25.8 g

Directions

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Step 1
Preheat oven to 180 degrees C (355 degrees F).
Step 2
Mix the Vegetable Oil (1/3 cup) , Coconut Milk (1 cup) , Vanilla Extract (1/2 Tbsp) , and Lemon Juice (1 tsp) in a large mixing bowl.
Step 3
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Nutrition Per Serving
Calories
218
% Daily Value*
Fat
12.5 g
16%
Saturated Fat
10.1 g
50%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
25.8 g
9%
Fiber
2.7 g
10%
Sugars
10.3 g
--
Protein
3.2 g
6%
Sodium
174.4 mg
8%
Vitamin D
--
--
Calcium
33.8 mg
3%
Iron
1.6 mg
9%
Potassium
178.6 mg
4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Disclaimer: All information and tools presented and written within this site are intended for informational purposes only. If you have any concerns or questions about your health, please consult with a physician or other health-care professional.
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