Coconut Flour Blueberry Muffins

As a certified nutrition coach, I know that everyone is completely unique and therefore has different dietary requirements. So today, I wanted to share this sweet and delicious gluten-free muffin recipe, made using coconut flour and coconut milk, with the rest of the recipe being easily adaptable to 100% vegan and dairy-free! ​​​​​​​​

Recipe and Photo Adapted from Arman Liew

The Ingredients: ​​​​​​​​

• 1/2 cup coconut flour​​​​​​​​

• 1/2 tsp baking powder​​​​​​​​

• 6 pasture raised eggs, room temperature ​​​​​​​​

• 1/4 cup butter softened (feel free to use ghee for df)​​​​​​​​

• 1/4 cup of milk of choice, I used coconut!​​​​​​​​

• 1/3 cup of maple syrup ​​​​​​​​

• 1/2 tsp vanilla extract​​​​​​​​

• 1 cup blueberries ​​​​​​​​

The Instructions: ​​​​​​​​

• Preheat the oven to 350°F. Line a 12 muffin tin with muffin liners.

• In a bowl, combine the coconut flour + baking powder and stir.

• In a separate bowl, whisk together the eggs, softened butter, milk, maple syrup, and vanilla extract until combined.​​​​​​​​

• Fold the dry ingredients into the wet until combined. Add the blueberries, if using. Pour the batter into the muffin liners.

• Bake the muffins for 15 minutes. Remove from the oven and let cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.​​​​​​​​

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