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Grainless Blueberry Muffin

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Print Recipe
Grainless Blueberry Muffin
Votes: 9
Rating: 4
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Servings
Ingredients
  • 12 muffin papers or coconut oil nonstick cooking spray
  • 2/3 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 8 eggs - cage free, all natural, beaten
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons maple syrup
  • 1/2 cup erythritol
  • 1/2 cup coconut milk
  • 1/2 cup coconut butter softened
  • 1 cup blueberries
  • 1/4 cup almond meal (for topping)
  • 1/2 cup slivered almonds (for topping)
  • 1 tablespoon maple syrup (for topping)
  • 1 tablespoon erythritol (for topping)
  • 2 tablespoons coconut butter softened (for topping)
Servings
Ingredients
  • 12 muffin papers or coconut oil nonstick cooking spray
  • 2/3 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 8 eggs - cage free, all natural, beaten
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons maple syrup
  • 1/2 cup erythritol
  • 1/2 cup coconut milk
  • 1/2 cup coconut butter softened
  • 1 cup blueberries
  • 1/4 cup almond meal (for topping)
  • 1/2 cup slivered almonds (for topping)
  • 1 tablespoon maple syrup (for topping)
  • 1 tablespoon erythritol (for topping)
  • 2 tablespoons coconut butter softened (for topping)
Votes: 9
Rating: 4
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. Heat oven to 350F degrees. Prepare a 12 muffin tin pan, lining each muffin cup with muffin papers, or spray with coconut oil nonstick cooking spray.
  2. In a large bowl whisk together coconut flour, salt, baking powder, and cinnamon. Create a well in the center of the dry ingredients and add the eggs, vanilla, maple syrup, erythritol, coconut milk and coconut butter.
  3. Whisk together the liquid ingredients in the center and then whisk in the dry ingredients. Keep whisking for 1-2 minutes or use a handheld electric mixer.
  4. Fold in the blueberries and let the mixture sit for 5 minutes.  The batter will thicken as the coconut flour absorbs the liquid. 
  5. Combine all ingredients for the topping if desired and set aside.
  6. Using a spoon, evenly distribute muffin batter between 12 muffin cups in the tin.
  7. Sprinkle the topping (if using) evenly on each of the muffins.
  8. Bake for 35 minutes and serve warm.
Recipe Notes

Baking often requires a small amount of either maple syrup or raw honey for consistency. Replacing it completely with stevia or erythritol is possible, but won’t usually yield the same moisture content and flavor.

 

Muffins-1
Nutrition Facts
Grainless Blueberry Muffin
Amount Per Serving (12g)
Calories 168.9 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6.9g 35%
Cholesterol 124mg 41%
Sodium 114.5mg 5%
Total Carbohydrates 23g 8%
Dietary Fiber 12.9g 52%
Sugars 7.2g
Protein 5.8g 12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Grainless Blueberry Muffin
Amount Per Serving (12g)
Calories 168.9 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6.9g 35%
Cholesterol 124mg 41%
Sodium 114.5mg 5%
Total Carbohydrates 23g 8%
Dietary Fiber 12.9g 52%
Sugars 7.2g
Protein 5.8g 12%
* Percent Daily Values are based on a 2000 calorie diet.

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