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

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