Recipes
Coconut Flour Blueberry Muffins
12 servings
50 minutes total
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Ingredients
- 12 cupcake liners
- ½ cup coconut oil
- ⅔ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 large eggs (or 1 cup egg substitute)
- ¼ cup applesauce
- ⅓ cup honey
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar
- ½ cup fresh blueberries
- 1 tablespoon turbinado sugar, divided
Steps
- Preheat oven to 350°F. Line 12-cup muffin pan with liners. Place coconut oil in microwave-safe bowl; microwave on HIGH 30 seconds or until just melted. Combine coconut flour, baking soda, and salt in medium bowl.
- Combine in second medium bowl: coconut oil, eggs, applesauce, honey, vanilla, and vinegar; whisk to blend. Stir in flour mixture until combined. Fold in blueberries.
- Divide batter among liners (⅔ full); top evenly with turbinado sugar. Bake 17–20 minutes until toothpick inserted in center comes out clean.
- Let muffins stand 5 minutes, then transfer to wire rack to cool completely. Serve.
Do not eat raw dough/batter.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per 1⁄12 recipe serving: Calories 170, Total Fat 12g, Sat Fat 9g, Trans Fat 0g, Chol 60mg, Sodium 120mg, Total Carb 15g, Fiber 2g, Total Sugar 12g, (Incl. 9g Added Sugars), Protein 4g, Vitamin D 0%, Calc 0%, Iron 6%, Potassium 4%