Ingredients

The following ingredients have 8 Servings
  • 3/4 cup / 75g coconut flour
  • 6 eggs (medium, or 5 large)
  • 1/2 cup / 100g coconut oil (melted)
  • 1/3 cup / 80 ml coconut or almond milk (unsweetened)
  • 1/2 cup / 75g fresh blueberries
  • 1/3 cup / 40g granulated sweetener (or more, to taste)
  • 1 tsp vanilla extract or vanilla bean powder
  • 1 tsp baking powder

Instruction

  • Preheat your oven to 180 Celsius/356 Fahrenheit.
  • Sift coconut flour into a bowl.
  • Add all ingredients except for the blueberries and blend well.
  • Stir in the blueberries, keeping a few back for decorating.
  • Line a muffin pan with paper cups and half-fill each cup with the dough.
  • Place the remaining blueberries on top of the muffins.
  • Bake at 180 Celsius for circa 25 minutes or until golden brown on top.