Description
A moist, sweet, gluten-free muffin that happens to be reduced carb and high in fiber. Coconut flour absorbs a huge amount of liquid, so only a small amount of flour is necessary. The eggs work as a leavening and binding agent. Very yummy. Kosher: pareve (if made with oil). Dairy-free and grain-free.
Ingredients
- Coconut Flour
- Eggs
- Canola Oil
- Coconut Milk
- Honey
- Salt
- Baking Powder
- Frozen Blueberries
Instructions
- Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended
- Sift all coconut flour
- Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps
- Fold in frozen blueberries, stirring gently
- Pour batter into greased muffin tin
- Bake at 400 f for 15-18 minutes