Love Yourself Virtual Brunch » Discussions


Coconut Flour Blueberry Muffins

  • Feb 20









    I was never a fan of fresh blueberries in muffins, I preferred the
    ones with imitation blueberries, but those are filled with sugar and
    chemicals. I was looking for a healthy alternative to make this recipe
    and couldn’t find any. One day I was shopping in Trader Joe’s and I came
    across their selection of freeze-dried fruits. Hmmmm, wonder if they
    would work? I first tried using them whole and felt they were too hard
    and didn’t have much flavor. On my second attempt I ground them in my
    mini food processor, Viola! They came out delicious and I have since
    made other variations using Trader Joe’s freeze-dried strawberries and
    freeze-dried bananas.



    Ingredients:





    • ¼ cup organic coconut flour, sifted after measuring

    • ¼ teaspoon gluten-free baking powder

    • 3 large pasture raised eggs

    • 3 tablespoons butter, melted or ghee

    • 3 tablespoons honey

    • ¼ teaspoon finely ground sea salt

    • ¼ teaspoon pure vanilla extract

    • 1/3 cup Trader Joe’s Freeze-dried Blueberries, finely ground

    • cooking spray (optional)







    Instructions:




    1. Pre-heat oven to 400℉.

    2. Lightly grease or spray size wells of standard muffin pan or line them with grease or spray muffin liners.

    3. Sift together the coconut flour and baking powder. Mix until blended.

    4. Stir together eggs, butter, honey, salt and vanilla until smooth.

    5. Mix
      dry ingredients into wet ingredients until there are no lumps. Gently
      fold the blueberries into the batter until evenly incorporated.

    6. Scoop the batter into the prepared muffin cups, filling each about half full.

    7. Bake
      muffins for about 16-18 minutes, or until a toothpick inserted into the
      center comes out clean. Let them cool for about 5 minutes in the pan,
      then transfer them to a rack to cool completely. Enjoy!!




    adapted from All Recipes