Gluten Free Coconut Blueberry Muffins Recipes
GLUTEN-FREE COCONUT BLUEBERRY MUFFINS
A moist, sweet, gluten-free muffin that happens to be reduced carb and high in fiber. Coconut flour absorbs a huge amount of liquid, so only a small amount of flour is necessary. The eggs work as a leavening and binding agent. Very yummy. Kosher: Pareve (if made with oil). Dairy-free and grain-free.
Provided by Whats Cooking
Categories Quick Breads
Time 25m
Yield 6 muffins
Number Of Ingredients 9
Steps:
- Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
- Sift all coconut flour (1/4 cup plus 2 tablespoons). Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps.
- Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
- Bake at 400 F for 15-18 minutes.
Nutrition Facts : Calories 134.4, Fat 8.1, SaturatedFat 2.1, Cholesterol 93, Sodium 148.8, Carbohydrate 13.2, Fiber 0.4, Sugar 12.5, Protein 3.4
GLUTEN FREE BLUEBERRY MUFFINS
This is a wonderful little muffin recipe that I adapted from Elena's Pantry muffin recipe. They are very good, not too sweet. Recipe may be doubled.
Provided by Okitsme
Categories Breakfast
Time 27m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together coconut flour, salt and baking soda in a small mixing bowl. In a separate small mixing bowl, whisk together the eggs, honey, oil and vanilla. Whisk the dry ingredients into the wet ingredients until fully incorporated. Fold in blueberries.
- Divide the batter evenly between 6 paper lined muffin cups. Bake at 375* for 22 minutes.
Nutrition Facts : Calories 122.6, Fat 8.1, SaturatedFat 1.5, Cholesterol 93, Sodium 185.4, Carbohydrate 9.3, Fiber 0.3, Sugar 8.6, Protein 3.3
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