Coconut Flour Blueberry Muffins

Coconut Flour Blueberry Muffins

¾ to 1 cup coconut flour (see note)
¾ teaspoon fine sea salt
½ teaspoon baking soda
6 large eggs
½ cup mashed VERY ripe banana (it should be almost liquid when mashed)
¼ cup virgin coconut oil, melted
¼ cup pure maple syrup or honey
2 teaspoons vanilla extract (use vanilla paste if strictly Paleo)
1-1/4 cups fresh or thawed frozen blueberries

  • Preheat oven to 350°F. Line a 12-count standard muffin tin with paper liners, or grease cups.
  • In a small bowl, whisk the coconut flour, salt and baking soda,
  • In a large bowl, whisk the eggs until blended. Whisk in the banana, maple syrup and vanilla. Add the coconut flour and then the coconut oil; whisk until well-blended. Gently stir in the blueberries.
  • etc

  • For Full Instruction:

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