Coconut Gluten Free BlueBerry Muffins

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gluten free blueberry muffins, Coconut Gluten Free BlueBerry Muffins

gluten free blueberry muffins, Coconut Gluten Free BlueBerry Muffins

Coconut Gluten Free Blueberry Muffins

This gluten free 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.  You will really enjoy these gluten free blueberry muffins!

gluten free blueberry muffins, Coconut Gluten Free BlueBerry Muffins

gluten free blueberry muffins, Coconut Gluten Free BlueBerry Muffins

Coconut Gluten Free Blueberry Muffins

Prep

Cook

Inactive

Total

Yield 6-12 small to medium muffins

Ingredients:

This recipe should make about 6-12 small-medium sized muffins

6 free range eggs

1/2 cup melted coconut oil

1/2 cup organic maple syrup or try this keto syrup

1 tbsp. vanilla extract

1/2 cup coconut flour

1 tsp. aluminum-free baking powder

1 cup organic blueberries

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!

***Nutritional info does not include optional ingredients.***

***The nutrition info for this recipe is based on the linked ingredients above**

Courses Breakfast

Nutrition Facts

Serving Size 2 small muffins

Amount Per Serving

Calories 297

% Daily Value

Total Fat 25 g

38%

Total Carbohydrates 9 g

3%

Dietary Fiber 4 g

16%

Sugars 3 g

Protein 8 g

16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

gluten free blueberry muffins, Coconut Gluten Free BlueBerry Muffinsgluten free blueberry muffins, Coconut Gluten Free BlueBerry Muffins

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.

Another option, if you want to reduce blood sugar levels is to use monk fruit based maple syrup through Lakanto.  If you would like a special discount on the monk fruit that I use, you can find it through Lakanto here and put in the coupon code Jockers for 20% off of your purchase.  This discount sure beats buying these products at the health food store or on Amazon.  This company has many fantastic keto approved products so try them out!

Be sure to leave a comment and let us know how you like these!  Enjoy!

gluten free blueberry muffins, Coconut Gluten Free BlueBerry MuffinsDr. Jockers

Dr. David Jockers is a doctor of natural medicine, functional nutritionist and corrective care chiropractor. He currently owns and operates Exodus Health Center in Kennesaw, Georgia. He has developed 6 revolutionary online programs with thousands of participants.

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gluten free blueberry muffins, Coconut Gluten Free BlueBerry Muffins

Comments

comments

Comments

  1. I think the coconut oil / coconut flour ratio is incorrect. I made these to day and we were not able to eat them. I cooked them for 35 minutes instead of the 10 suggested minutes and they were still not done in the center. The oil in the bottom of each muffin tin was a clear sign to me that the coconut oil needs to be reduced and the coconut flour needs to be increased. I

  2. Double recipe fail. What an expensive mistake. Do NOT use this recipe. As the previous poster pointed out, the liquid oil ratio is not correct. At 10 min these muffins are oil soup.

  3. I checked with Kelcie and she said it was 1/2 cup coconut oil
    I am going to try it with this revision.

  4. I made these muffins they turned out great! I made them with raspberrys instead! I put them in big muffin pans instead of standard. I used the exact recipe. I baked them at 350 for 15 min then turned the heat down to 300 degrees for another 17min they are perfect! Yummy too!! Thanks for the great recipe!

  5. i made these muffins and although I had to cook longer than the recommended time, they turned out moist and delicious! They needed a bit more sweetness so I added 1/4 cup date sugar

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