306 kcalBlueberry Coconut Muffins
40 min serves 12
Vegetarian
4gprotein31gcarbs19gfat
Ingredients
- •1½ cups coconut flour
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •1 cup brown sugar
- •½ teaspoon kosher salt
- •½ cup coconut
- •2 eggs
- •⅓ cup coconut oil
- •2 cups coconut milk
- •1 teaspoon vanilla extract
- •1½ cups blueberries
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Method
From foodista.com — read the original
- Preheat your oven to 350 F degrees. Lightly grease a standard 12-muffin tin and set aside.
- In a large mixing bowl, combine the flour, baking powder, baking soda, brown sugar, salt and coconut.
- In a separate medium bowl, whisk together the eggs, coconut oil, coconut milk and vanilla.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the blueberries.
- Pour the batter into the prepared muffin pan with each tin about 1/2 to 2/3 full.
- Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com