Coconut Flour Muffins
These coconut flour muffins are made with just 8 simple ingredients and come together in no time. They're soft, perfectly moist and bursting with fresh blueberries! Gluten-free + grain-free.
Preheat oven to 400°F. Place 10 paper cupcake liners or silicone liners in your muffin pan.
In a small mixing bowl, combine coconut flour, baking powder and salt.
In a medium mixing bowl, whisk eggs then add coconut milk, maple syrup and vanilla extract.
Pour the dry mixture into the bowl with the wet ingredients and stir until mixture is just combined. Let batter sit for about 5 minutes so the coconut flour can soak up the liquid.
Gently fold in blueberries and spoon the batter evenly into 10 muffin tins.
Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Let muffins cool in the tin for about 5 minutes, then remove them and let them cool completely on a wire rack.
Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.
Serving: 1muffin | Calories: 137kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 74mg | Sodium: 156mg | Potassium: 61mg | Fiber: 3g | Sugar: 13g