Blueberry Muffin (Gluten Free, Nut Free, Dairy Free, Low Carb) Recipe
Jul 20, 2024
SERVINGS : 6
PREP : 15 minutes
COOK : 30 minutes
INGREDIENTS
- ⅓ cup + 2 tablespoons (59g) coconut flour (http://lifestylehealth.co.za/products/946400000)
- ⅛ teaspoon baking soda (http://lifestylehealth.co.za/products/9418)
- 2 tablespoons raw honey or maple syrup (http://lifestylehealth.co.za/products/7256)
- ½ cup of full-fat coconut milk (https://lifestylehealth.co.za/products/organic-coconut-milk-400ml?_pos=1&_sid=fe6626754&_ss=r)
- 2 tablespoons coconut oil, melted https://lifestylehealth.co.za/products/8141?_pos=5&_sid=f9cd6a419&_ss=r
- 3 eggs
- ½ teaspoon vanilla extract
- ¼ cup fresh blueberries
INSTRUCTIONS
- Preheat the oven to 350°F and line a muffin tin with baking cups
- Mix together the coconut flour and baking soda.
- In a separate bowl, whisk together the honey, coconut milk, coconut oil, eggs, and vanilla extract.
- Using a rubber spatula, mix the wet and dry ingredients together.
- Gently fold the blueberries into the batter.
- Spoon batter into the prepared muffin tin, filling each to the top.
- Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
- Set pan on a wire rack to cool. Wait until muffins are completely cool before serving. Store in the refrigerator.
NUTRITION PER SERVING
Calories: 159kcalProtein: 5gFat: 11gSaturated Fat: 9gSugar: 8gFiber: 4gCarbohydrates: 13gNet Carbs: 9g
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