Coconut Flour Blueberry Muffins

Coconut Flour Blueberry Muffins
By powerhungry.com

I tend to overload my blueberry muffins with fruit, but if you prefer a more restrained blueberry muffin, decrease the total amount of blueberries to 1 cup. Happy baking, and stay warm everyone!

Prep time: 00:10
Cook time: 00:25
Total time: 00:35

Yield: 12 Servings

Ingredients:
¾ to 1 cup coconut flour (see note)
¾ teaspoon fine sea salt
½ teaspoon baking soda
6 large eggs
½ cup mashed VERY ripe banana (it should be almost liquid when mashed)
¼ cup virgin coconut oil, melted
¼ cup pure maple syrup or honey
2 teaspoons vanilla extract (use vanilla paste if strictly Paleo)
1-1/4 cups fresh or thawed frozen blueberries
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Preheat oven to 350°F. Line a 12-count standard muffin tin with paper liners, or grease cups.

In a small bowl, whisk the coconut flour, salt and baking soda,

In a large bowl, whisk the eggs until blended. Whisk in the banana, maple syrup and vanilla. Add the coconut flour and then the coconut oil; whisk until well-blended. Gently stir in the blueberries.

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For Full Instruction: powerhungry.com

Rated 4/5 based on 92 Reviews