Coconut Blueberry Muffins
Using coconut flour, these are gluten free, quick to make and delicious served warm!
Ingredients
- 1/4 cup Flannerys Organic Coconut Flour – sifted
- 3 TBS Flannerys Organic Honey
- 1/2 cup fresh organic blueberries (if you use frozen, it makes the mixture too soggy)
- 3 TBS Flannerys Organic Coconut Oil
- 1 tsp Vanilla extract/essence
- 3 organic eggs
- 1/2 tsp Flannerys Gluten Free Baking Powder
- a pinch of salt
Method
- Preheat oven to 200 degrees
- Add all the ingredients, except for the blueberries into a blender/mixer and combine well until a smooth batter forms
- Next fold in the berries, then spoon batter into lined muffin trays or cups
- Pop in the oven and bake for 20 minutes, checking to see if a knife comes out clean
