COCONUT BLUEBERRY MUFFINS
(GLUTEN-FREE)

 

 

INGREDIENTS

  • 1 cup organic coconut flour

  • 1/2 teaspoon sea salt

  • 1 teaspoon baking soda

  • 1/2 cup + 2 tablespoons raw honey

  • 1 cup coconut milk

  • 6 eggs

  • 4 teaspoons vanilla extract

  • 1/4 cup organic virgin coconut oil

  • 1/4 cup chia seeds

  • 1 cup organic blueberries

DIRECTIONS

Recipe from Nutiva Kitchen Table


Recipe from Nutiva Kitchen Table

  1. Pre-heat oven to 350 degrees.

  2. Sift the coconut flour, baking soda and salt in a bowl.

  3. In a blender or bowl, mix the milk, honey, eggs, coconut oil and vanilla.

  4. Add the chia seeds and blend on low. Let sit for 5 - 10 minutes.

  5. Pour the wet ingredients into the bowl with the dry ingredients and mix well.

  6. Fold in the blueberries to mixture at the very end, and gently stir together.

  7. Spoon the batter into greased cupcake sleeves or tins.

  8. Bake at 350 for 25 - 30 minutes, until golden brown and cooked through.

  9. Cool on rack and serve.

**MAKES 12 MUFFINS