Tuesday, February 11, 2014

Blueberry Muffin (Gluten Free, Nut Free, Dairy Free, Low Carb)


Ingredients
  • 1/3 cup + 2 tablespoons coconut flour
  • 1/8 teaspoon baking soda
  • 2 tablespoons Xylitol
  • 1/2 cup coconut milk
  • 2 tablespoons coconut oil, melted
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh blueberries

Instructions
  1. Preheat the oven to 200°C
  2. Mix the coconut flour with the baking soda and Xylitol in a bowl
  3. In a separate bowl, whisk together the coconut milk, coconut oil, eggs, and vanilla extract
  4. Add the coconut flour mixture and mix to form a batter
  5. Fold in the blueberries
  6. Pour batter into paper lined muffin pan cups and bake 30-35 minutes or until tops start to turn golden brown. Wait until they are completely cool before removing from the pan.

Recipe makes 9 blueberry muffins. Store in the refrigerator.

Here is a tip to baking with coconut flour: Do not pack the coconut flour into your measuring cup as you may end up with more than the recipe calls for. Smash any big clumps in the coconut flour first and then fluff the flour with your measuring tool. Fill your measuring cup or spoon and level it off with a knife.