SERVINGS : 6 
PREP : 15 minutes 
COOK : 30 minutes 
INGREDIENTS
INSTRUCTIONS
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Preheat the oven to 350°F and line a muffin tin with baking cups 
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Mix together the coconut flour and baking soda.
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In a separate bowl, whisk together the honey, coconut milk, coconut oil, eggs, and vanilla extract.
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Using a rubber spatula, mix the wet and dry ingredients together.
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Gently fold the blueberries into the batter.
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Spoon batter into the prepared muffin tin, filling each to the top.
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Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
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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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