Coconut Blueberry Muffins
This recipe is simple, free of refined sugar, and KIDS love it. I originally stumbled upon coconut flour when I was trying to perfect homemade gluten-free protein pancakes and had some left over.. naturally, I decided to experiment. They're a great after school snack as they as sweetened only with honey and the natural sweetness of coconut flour. They're dense and easy to control your portions because they're so filling! The blueberries are an awesome antioxidant that provide extra fresh sweetness to the muffins. Honestly, I prefer them over chocolate chips when using coconut flour because of the pop of freshness they provide!
Coconut flour is a great source of fibre, helps boost metabolism, and has a low glycemic index! They're a great way to control sugar intake and because they're muffins you'll be able to portion out how much you are eating too!
So for this recipe, you only need a muffin tin, and a bowl. Everything gets put into the bowl, the dough should be firm and scoopable. I used an ice cream scoop for ~finesse~ but you can use a spoon as well. This recipe makes 6 muffins.
3 tbsp coconut oil (melted)
3 tbsp honey
1/3 cup of coconut flour
1/2 tsp baking powder
1 tsp vanilla extract
1/2 blueberries (fresh works best)
OPTIONAL: icing sugar
Preheat oven to 350F
Mix eggs with a whisk, then add all the other ingredients asides from the blueberries to incorporate everything until its firm.
Fold in the blueberries and VOILA your muffin batter is ready.
I lined with muffin tins parchment cups, and transferred the batter with an ice cream scoop for uniformity.
Bake in the oven for 20 minutes, the tops should be a golden colour.
Sprinkle with icing sugar and enjoy!
Have questions? Let me know what you think!