Delicious gluten-free muffins made with all natural whole food ingredients.
Total Time
40min
0.0
0 Ratings
Author: A Hint of Rosemary
Servings:
12
Ingredients
Coconut Blueberry Muffins
•
1/2
cup
Coconut Flour
•
1/2
tsp
Baking Powder
•
1
pinch
Salt
•
6
Large Eggs
•
1/3
cup
Honey
•
1/3
cup
Coconut Oil
, melted
•
1/4
cup
Almond Milk
•
1/2
Tbsp
Pure Vanilla Extract
•
1
cup
Fresh Blueberries
Crumb Topping
•
1/2
cup
Almond Flour
•
1/4
cup
Unsweetened Shredded Coconut
•
2
Tbsp
Honey
•
2
Tbsp
Coconut Oil
, softened
•
2
Tbsp
Chopped
Almonds
(optional)
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C). Line a 12-cup muffin pan with paper liners. Set aside.
2.
In a bowl sift together the Coconut Flour (1/2 cup), Baking Powder (1/2 tsp), and Salt (1 pinch). Set aside.
3.
In a medium bowl, beat the Large Eggs (6) and Honey (1/3 cup) until pale and fluffy.
4.
Add in the Coconut Oil (1/3 cup), Almond Milk (1/4 cup), and Pure Vanilla Extract (1/2 Tbsp) beat until well combined.
5.
Add in the coconut flour mixture and beat until smooth. Let the batter sit for 5-10 minutes so it can thicken.
6.
Gently fold in the Fresh Blueberries (1 cup). Scoop the batter into the prepared muffin cups and set aside.
7.
To make the crumb topping, in a bowl combine the Almond Flour (1/2 cup), Almonds (2 Tbsp) (if using), and Unsweetened Shredded Coconut (1/4 cup). Add in the Coconut Oil (2 Tbsp), and Honey (2 Tbsp) and mix with a fork until large crumbs form.
8.
Sprinkle the crumb topping evenly over the batter in each cup.
9.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
10.
Remove from the oven and allow to cool completely before serving.
Nutrition Per Serving
CALORIES
243
FAT
17.8 g
PROTEIN
5.8 g
CARBS
17.9 g
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