Blueberry Coconut Muffins

Name: Blueberry Coconut Muffins
Total time: 45 min
Yield: 12 servings
Ingredients: 1 1/2 cups coconut flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 cup dark brown sugar; 1/2 teaspoon kosher salt; 1/2 cup unsweetened shredded coconut; 2 eggs; 1/3 cup coconut oil; 2 cup coconut milk; 1 teaspoon vanilla extract; 1 1/2 cups blueberries

Blueberry Coconut Muffins could be just the gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. For 87 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 19g of fat, and a total of 306 calories.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

306 kcal

Calories

4 g

Protein

19 g

Fat

31 g

Carbs

Ingredients

For 12 servings

Estimated cost~€6.65 · ~€0.55/serving

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Instructions

1
Preheat your oven to 350 F degrees. Lightly grease a standard 12-muffin tin and set aside.
2
In a large mixing bowl, combine the flour, baking powder, baking soda, brown sugar, salt and coconut.
3
In a separate medium bowl, whisk together the eggs, coconut oil, coconut milk and vanilla.
4
Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the blueberries.
5
Pour the batter into the prepared muffin pan with each tin about 1/2 to 2/3 full.
6
Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.