Coconut Flour Blueberry Muffins
Coconut Flour Blueberry Muffins are deliciously moist, naturally sweetened, and loaded with fresh blueberry flavors.
Servings: 12 muffins
- 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
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.
* I used frozen bananas since I always have them on hand but could just use room temperature bananas.
**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.
Serving: 1muffin | Calories: 130kcal | Carbohydrates: 10.3g | Protein: 4.3g | Fat: 8.5g | Saturated Fat: 5g | Cholesterol: 103mg | Sodium: 114mg | Potassium: 154mg | Fiber: 3g | Sugar: 4.1g | Calcium: 20mg | Iron: 0.2mg