These Coconut Flour Blueberry Muffins are deliciously moist and perfect as a snack or for breakfast. Easy to make and bursting with a fresh blueberry taste. Less than ten ingredients(Gluten Free & Vegetarian).
Hey and Happy Thursday friends! Are you ready for the weekend? Any big plans?
Nothing exciting happening here at the home front. Well other then just regular routine stuff, which usually involves trying out some new recipes.
And these Coconut Flour Blueberry Muffins are one of my favorite new recipes as I’ve been exploring the many uses of coconut flour.
Coconut flour can be a little bit tricky to bake with but such a great alternative since it’s high in protein, gluten free, and low in sugar.
But I’m here to help you with it as I continue to create new recipes using coconut flour.
Cause rest assured I’ve just gotten started! So stay tuned for lots more coconut flour goodies.
Some being savory, while others naturally sweetened like these Coconut flour blueberry muffins.
What would you like to see more of next? Sweet or Savory?
Sometimes my brain is just so full of ideas that I just can’t decide but like I said always open to suggestions as to what you want more of!
So back to the muffins at hand! Sweet not savory, so satisfies the whole sweet tooth thing, packed with blueberry flavor and a wholesome snack you’ll feel good about eating!
Can never have too many readily available snacks that are healthy, tasty, and keep you satisfied…so definitely give these babies a try!
And let’s just say that these Coconut Flour Blueberry Muffins are…
- Naturally sweetened and loaded with fresh blueberry taste
- Moist and satisfying snack or breakfast
- Kid friendly and portable
- Easy to prepare with less than 10 ingredients
- Satisfies the ole Sweet tooth
- Gluten Free, Vegetarian, and no refined sugars
Coconut Flour Blueberry Muffins
Ingredients
- 2 ripe bananas*
- 1/3 cup coconut milk
- 6 large eggs
- 4 tbsp. melted butter
- 3/4 tsp. vanilla extract
- 1/4 tsp. salt
- 1/2 cup coconut flour
- 1/2 tsp. baking powder
- 1 cup blueberries fresh or frozen
Instructions
- Preheat oven to 400 degrees.
- Set aside 12 cup muffin tin.
- Mash bananas together with coconut milk in medium mixing bowl.**
- Add eggs, melted butter, vanilla extract and blend.
- In separate bowl sift coconut flour, add baking powder, and salt.
- Combine with wet ingredients and mix till no lumps.
- Fold in blueberries.
- Using ice cream scoop put equal size portions in muffin tin.
- Bake 20 minutes or until toothpick inserted comes out clean.
Notes
**Blended the frozen bananas in the food processor with the coconut milk, then add eggs, butter, and vanilla extract. If using room temperature bananas can just mix in bowl with hand mixer along with eggs, butter, and vanilla extract. Add flour mixture and combine well in food processor, then poured in bowl and folded in blueberries. Can also use hand mixer to add in flour if using room temperature bananas.
Nutrition
Solid recipe! Added some walnuts and erythritol. Took a little longer baking time but with the the added items that’s to be expected. Thanks for advising using frozen bananas instead of applesauce for moisture! Stash of bananas in the freezer are no longer for banana bread alone!
You’re welcome! So glad you enjoyed them.
I must have gotten the oven temperature wrong. They took 45mins to bake and were a little solid and a little too moist. Tasted great flavoursome.
I cooked on Gasmark 6
Hi Farrah, I’m not sure why they would have taken that long to cook. I cook an a electric oven so I’m not familiar with a Gasmark 6. Let me know if I can help you troubleshoot further. But these muffins are supposed to be a little moist.
Thanks for the recipe! My muffins ended up having an egg taste to them, I wonder what I did wrong? And quite soft too!
You’re welcome Lauren. Not sure Why they had an egg taste either… unless maybe you didn’t cook them long enough. If you’d like me to help troubleshoot where you went wrong let me know. And these muffins are softer than the typical bakery style muffin.
Just wondering if you know carb and protein count on these muffins?
Very moist and delicious!!!
Thanks Jennifer! Per serving- carb is approximately 10.3g and protein 4.3g. Hope this helps😉
In the oven right now! Can’t wait to try them! My 4 year old is just as anxious as I am lol. Blueberry muffins are our absolute favorite. 🤞🏽
Yay! 🙆♀️ Hope you Guys love them! Let me know how they turn out for you 😀
What is the calorie count for each muffin? Anxious to try these!
130 calories each. Hope you Enjoy!
Just made these and they came out super moist! Not too sweet so next time I will add my favorite flavored protein powder for a healthy sweet boost 🙂 Overall very easy to make and will be great for breakfast.
Yes they are super easy to make and one of my favorite muffins. Glad you Enjoyed them and thanks for letting me know 🙂
Oooh! I have coconut flour, that I bought on a whim – with no idea what to use it in. Problem solved! Blueberry muffins this weekend!
Yeah 🙂 Hope you Enjoy!
I am yet to try the coconut flour, although I hear a lot about it, especially as it works perfectly well since it’s gluten free. And blueberries are one of my favourite, not to mention muffins. I could have some for breakfast, then again as a snack and for all the other meals too. I know, I am quite greedy when it comes to yummy stuff!
I have leftover coconut flour in my cabinet! I know what I’m making!
I enjoy baking but have never used coconut flour thanks for introducing us to this “new” ingredient muffisn looks yummy =)
I haven’t baked anything with coconut flour, every time when I pass through that aisle my hands want to buy it but mind always keep them from it because not sure how to bake it. Your blueberry muffin giving me confident to go ahead and try it. How it taste does it has any coconut flavor?
You really should try it. I was impressed the first time I made something with it. And no it doesn’t really have much of a coconut flavor to me 🙂 These muffins were really moist and flavorful and we ate them up rather quickly..haha!
I’m thinking a summer brunch would be perfect for these. I’m always on the lookout for tasty gluten free muffins.
I love blueberries…they are my favourite of all. Coconut flour has such a nice aroma. I can see how it would pair so nice…this is my kind of breakfast.
These look darling, Stephanie. You know, I have a few muffin/cupcake recipes on my blog too, but I can never get them to look pretty. I don’t know what I do wrong. LOL. Maybe coconut flour is the answer. I’m willing to try anything to get my muffins to look at adorable as yours.
Thanks Byron and coconut flour is pretty amazing 🙂
These sounds great for a breakfast or anytime snack. I love the combination of coconut with blueberries but never tried using coconut flour. I’m bookmarking your recipe to try soon.
Thanks Molly 🙂
I love blueberry muffins and so cool that you used coconut flour. Never tried that yet. I need to find coconut flour here somewhere soon. Pinning for later
Thanks for pinning Veena and I’ve really started to develop a love for using coconut flour 🙂
I’ve never tasted anything made with coconut flour! Does it taste coconut-y? Or is it caramel-y like coconut sugar! OMG, either way is cool! I want to try it!
Tina I just started using coconut flour and love it! And no it doesn’t really taste coconut-y to me. They were really moist and Way better than I anticipated 🙂
These look so delicious! Love that you used coconut flour, it’s one of my faves. Can’t wait to make these!
Thanks Christine 🙂
Yes! I’ve just bought a bag of coconut flour and here you are with this recipe 🙂 . We have blueberries in the freezer, so these are about to happen. Thanks!
You’re very welcome 🙂 Let me know how you like them!
Muffins…aha….I just love these. These’re looking so delicious and mouth watering. These are perfect for the breakfast.
Thanks and Yes they’re great for breakfast or snack!