Gluten & Grain Free Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 cuo coconut flour 1/2 tsp sea or himalayan salt 1/2 tsp baking soda 6 eggs 1/2 cup maple syrup (OR Stevia or Xyltol equivalent)Original recipe uses Agave Nectar.1/3 cup Coconut Oil or EV Olive Oil (Original recipe uses grapeseed oil)1 cup Blueberries
In large bowl, Combine thoroughly first three dry ingredients.
In small bowl, combine thoroughly next 4 wet ingredients.
Mix wet ingredients with the dry ingredients, hand mixer.
Gently fold in blueberries.
Pour into greased or paper-lined muffin tins.
Bake at 350 deg F for 20-25 min.
Eat hot or cooled.
Serving Size: makes 10-12 servings
Number of Servings: 10
Recipe submitted by SparkPeople user JAYDPIII.
In small bowl, combine thoroughly next 4 wet ingredients.
Mix wet ingredients with the dry ingredients, hand mixer.
Gently fold in blueberries.
Pour into greased or paper-lined muffin tins.
Bake at 350 deg F for 20-25 min.
Eat hot or cooled.
Serving Size: makes 10-12 servings
Number of Servings: 10
Recipe submitted by SparkPeople user JAYDPIII.
Nutritional Info Amount Per Serving
- Calories: 186.0
- Total Fat: 11.9 g
- Cholesterol: 111.0 mg
- Sodium: 237.0 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 4.6 g
- Protein: 5.8 g
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