Ingredients

The following ingredients have 4 Servings
  • 1/2 cup coconut flour (sifted)
  • 1/2 teaspoon baking powder
  • 6 large eggs (room temperature)
  • 1/4 cup butter (softened and salted)
  • 1/4 cup milk of choice (I used coconut milk)
  • 1/3 cup honey (or keto honey)
  • 1/2 teaspoon vanilla extract
  • 1 cup blueberries (optional)

Instruction

  • Preheat the oven to 180C/350F. Line a 12-count muffin pan with muffin liners and set aside.
  • In a mixing bowl, combine your coconut flour with baking powder and mix well. Set aside. In a separate bowl, whisk together your eggs, softened butter, milk, honey, and vanilla extract until combined.
  • Gently fold through your dry ingredients into the wet until combined. Add the blueberries, if using them. Distribute the batter amongst the muffin liners.
  • Bake the muffins for 15 minutes, before removing from the oven and letting cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.