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 RxSugar
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, RxSugar 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!
Notes
***Nutritional info does not include optional ingredients.***
***The nutrition info for this recipe is based on the linked ingredients above**
*Allulose contains carbs but is very low-calorie and low glycemic. It does not impact blood sugar and insulin levels as do normal sweeteners.*
Courses Breakfast
Nutrition Facts
Serving Size 1 small muffin
Amount Per Serving | ||
|---|---|---|
Calories 148 | ||
% Daily Value | ||
Total Fat 12.5 g | 19% | |
Total Carbohydrates 11 g | 4% | |
Dietary Fiber 2 g | 8% | |
Sugars 2 g | ||
Protein 4 g | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/gluten-free-blueberry-muffins/