Coconut BlueBerry Muffins
This coconut blueberry muffins recipe is by my friend Kelcie Yeo. She has one of my favorite recipe blogs “Kelcie’s Kreations” that you can find here
BlueBerry Muffins Ingredients:
This recipe should make about 6-12 small-medium sized muffins
BlueBerry Muffins Instructions:
Step #1: Whisk together eggs, melted coconut oil, maple syrup and vanilla.
Step #2: Whisk in coconut flour.
Step #3: Let it sit for 10 minutes (to thicken).
Step #4: Add in blueberries and baking powder.
Step #5: Spoon into greased muffin tin.
Step #6: Bake at 350 for 20-25 minutes. Let cool, serve and enjoy!
Dr Jockers Comments:
I LOVE blueberry muffins! When I gave up grains I thought I would never eat muffins again (as depressing as that sounds). However, as I experienced the great health benefits of going grain-free I forgot about the incredible flavor and texture of muffins. This is the best of both worlds – grain-free and easy on blood sugar levels while loaded with high quality nutrition and packed full of flavor!
Personally, I prefer to use stevia as my major sweetener but for an occasional treat grade B maple syrup is fantastic. It is lower glycemic and contains a lot of B vitamins that help the body deal with glucose metabolism more effectively. Blueberries are loaded with anti-oxidants and coconut and pasture raised eggs are full of healthy fats. Enjoy!
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