Coconut Flour Protein Blueberry Mini Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 54.6
  • Total Fat: 2.9 g
  • Cholesterol: 37.9 mg
  • Sodium: 35.8 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.5 g

View full nutritional breakdown of Coconut Flour Protein Blueberry Mini Muffins calories by ingredient


Introduction

Gluten-Free and Wheat Free Blueberry Muffins

 Gluten-Free and Wheat Free Blueberry Muffins
Number of Servings: 24

Ingredients

    1/4 cup plus 3 tablespoons coconut flour
    3 eggs
    1/4 teaspoon vanilla
    2 tablespoons canola oil (or melted butter)
    2 tablespoons unsweetened coconut milk
    3 tablespoons honey
    1/4 teaspoon salt
    1/4 teaspoon baking powder
    1/2 cup frozen blueberries

Directions

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.

Makes 6 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user DIVAEMY.

Member Ratings For This Recipe


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    Hey! I love that you made a gluten and dairy free recipe with no added table sugar! I love coconut everything and I will attempt to make a similar product without the honey or coconut milk (maybe stevia and coconut oil? or almond milk?) at some point and let you know how it goes. Thanks for sharing! - 4/14/10