Lemon & Blueberry Coconut Flour Muffins
A delicious HUGE lemon and blueberry muffin that is grain, gluten, dairy and nut free!
Ingredients
- 125 g/1 cup coconut flour
- 6 medium organic eggs
- 250 - 275 ml coconut milk
- 85 ml or 1/3 cup maple syrup or honey
- 1/2 tsp bicarbonate of soda
- zest of a large lemon
- 125 g fresh blueberries
- pinch salt
- 100 ml or 4 scoops of coconut oil
Instructions
- Preheat oven to 190c
- Sift the coconut flour salt and bicarbonate soda in a bowl.
- Then in a blender blend the eggs, coconut oil, 250ml coconut milk, maple syrup/honey until fluffy.
- Gently blend the dry and wet ingredient slowly. Add the remaining coconut milk if the mixture seems very dry and lumpy - you want it thick but not to stodgy.
- Add the zest and fold in the blueberries.
- Place in muffin tray and place in oven and cook for 30-40 mins.
Notes
This will make about 6-7 massive muffins or about 12-14 standard sized ones.
Coconut flour varies in it absorbency so add more coconut milk or less depending on your brand of coconut flour.
They keep for about 3-4 days in air tight container but best fresh. Adapted from Nutiva
Coconut flour varies in it absorbency so add more coconut milk or less depending on your brand of coconut flour.
They keep for about 3-4 days in air tight container but best fresh. Adapted from Nutiva