Blueberry Muffin (Gluten Free, Nut Free, Dairy Free, Low Carb) Recipe

Jul 20, 2024

SERVINGS : 6

PREP : 15 minutes

COOK : 30 minutes

INGREDIENTS

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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