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Coconut Gluten Free Blueberry Muffins

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Cook

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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.

Recipe by DrJockers.com at https://drjockers.com/gluten-free-blueberry-muffins/