Blueberry Muffins (Coconut Flour)

Like I said, I am loving coconut flour. Here is another winner. Grain free, gluten, dairy and sugar free. Probably relatively low carb although I haven’t calculated it out. I have already made these 3 times in the last week. They go fast. Again, they get the kid stamp of approval.
 
Blueberry Muffins
3 eggs, room temperature
2 T coconut oil, melted
1/4 cup honey
1/2 cup fresh or frozen blueberries (if frozen, defrost them and dry them in paper towels)
1/4 tsp salt
1 tsp vanilla
1/4 tsp nutmeg
1/4 cup coconut flour
1/2 tsp baking powder
Preheat oven to 400 degrees and line muffin tin with paper or oil. Whisk together eggs, oil, and honey. Add salt, vanilla, nutmeg, coconut flour and baking powder. Whisk until smooth. Gently fold in blueberries. Try not to mix too much or your batter will be blue. Spoon into 6 muffin tins and bake for 15 minutes.
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5 thoughts on “Blueberry Muffins (Coconut Flour)

  1. oh, I see that it only makes 6 muffins. Do you ever double this recipe? We have 6 in our family and I love leftovers, especially muffins! Kellyc

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  2. Double them the other day and they were delicious. Duh, I just got it that you posted them "low carb" lol that would explain the amount of flour. Love the coconut flour!

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  3. I am so glad you enjoyed them. I think I am going to make them this morning again too. Have you looked at the nutritional benefits and nutritional facts of coconut flour? Nutrition Facts (per 100 grams sample)Amount Per ServingCalories 413.4Calories from Fat 77.06%Daily ValueTotal Fat 9.0g – 13.00% Saturated Fat 8.0g – 40.00%Cholesterol 0mg – 0%Sodium 80.0mg – 3.00%Total Carbs 65.0g – 22.00%Dietary Fiber 39.0gProtein 19.0g Average Customer Rating (3 Reviews) Quantity : When you subtract out the fiber from the carbs that is pretty impressive.http://www.mercola.com/products/coconut_flour.htm

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