Blueberry Coconut Flour Muffins

I bought a pint of blueberries the other day and couldn’t decide what to do with all of them. So I looked in my cupboard and saw I still had some coconut flour. Perfect! I will make gluten-free muffins with the blueberries. I tell myself it’s healthier than regular muffins with less sugar and no gluten. Right guys?

The result was delicious muffins! The blueberries were the star and the texture was spot on. I hope you enjoy these!

Ingredients

• 1 cup coconut flour
• ¾ teaspoon fine sea salt
• ½ teaspoon baking soda
• 6 large eggs
• ½ cup mashed ripe banana
• ¼ cup pure maple syrup
• 2 teaspoons vanilla extract
• ¼ cup virgin coconut oil, melted
• 1-1/4 cups fresh or thawed frozen blueberries (you can use any berries really)

Instructions

1. Preheat oven to 350°F. Line a 12-count standard muffin tin with paper liners or grease cups with spray.
2. In a small bowl, whisk the coconut flour, sea salt and baking soda
3. In a large bowl, whisk the eggs until just blended. Whisk in the mashed banana, maple syrup and vanilla extract. Add the coconut flour and then the coconut oil (reduces risks of lumps); whisk all ingredients until well-blended. Then delicately stir in the blueberries.
4. Divide the batter equally among the lined cups.
5. Bake for 20-25 minutes until golden brown and a toothpick inserted in center of a muffin comes out clean. Cool in the tin for 10 minutes then remove to a wire rack to cool completely.

*Coconut flours vary a lot in terms if absorbency, add more liquid as needed to the recipe if the batter is too thick.

Enjoy!