Ingredients

The following ingredients have 4 Servings
  • ¾ cup coconut flour
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 4 large eggs
  • ½ cup canned coconut milk (the liquid only) (or unsweetened almond milk)
  • ½ cup maple syrup
  • ½ teaspoon vanilla extract
  • ¾ cup blueberries (plus more for topping)

Instruction

  • Preheat oven to 400°F. Place 10 paper cupcake liners or silicone liners in your muffin pan.
  • In a small mixing bowl, combine coconut flour, baking powder and salt.
  • In a medium mixing bowl, whisk eggs then add coconut milk, maple syrup and vanilla extract.
  • Pour the dry mixture into the bowl with the wet ingredients and stir until mixture is just combined. Let batter sit for about 5 minutes so the coconut flour can soak up the liquid.
  • Gently fold in blueberries and spoon the batter evenly into 10 muffin tins.
  • Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  • Let muffins cool in the tin for about 5 minutes, then remove them and let them cool completely on a wire rack.
  • Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.