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Servings:

Gluten-Free Coconut Flour Blueberry Muffins

Delicious gluten-free muffins made with all natural whole food ingredients.

Total Time

40min

0.0

0 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

Coconut Blueberry Muffins

•

1/2 cup

Coconut Flour

•

1/2 tsp

Baking Powder

•

1 pinch

Salt

•

Farmhouse Eggs® Large Brown Eggs

•

1/3 cup

Honey

•

1/3 cup

Coconut Oil , melted

•

4 Tbsp

Almond Milk

•

2 tsp

Pure Vanilla Extract

•

1 cup

Fresh Blueberries

Crumb Topping

•

1/2 cup

Almond Flour

•

4 Tbsp

Unsweetened Shredded Coconut

•

2 Tbsp

Honey

•

2 Tbsp

Coconut Oil , softened

•

2 Tbsp

Chopped Almonds

(optional)

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C). Line a 12-cup muffin pan with paper liners. Set aside.

In a bowl sift together the Coconut Flour (1/2 cup) , Baking Powder (1/2 tsp) , and Salt (1 pinch) . Set aside.

In a medium bowl, beat the Farmhouse Eggs® Large Brown Eggs (6) and Honey (1/3 cup) until pale and fluffy.

Add in the Coconut Oil (1/3 cup) , Almond Milk (4 Tbsp) , and Pure Vanilla Extract (2 tsp) beat until well combined.

Add in the coconut flour mixture and beat until smooth. Let the batter sit for 5-10 minutes so it can thicken.

Gently fold in the Fresh Blueberries (1 cup) . Scoop the batter into the prepared muffin cups and set aside.

To make the crumb topping, in a bowl combine the Almond Flour (1/2 cup) , Almonds (2 Tbsp) (if using), and Unsweetened Shredded Coconut (4 Tbsp) . Add in the Coconut Oil (2 Tbsp) , and Honey (2 Tbsp) and mix with a fork until large crumbs form.

Sprinkle the crumb topping evenly over the batter in each cup.

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

242

FAT

17.9 g

PROTEIN

5.8 g

CARBS

17.8 g