Gluten-free blueberry muffins
These gluten and dairy-free muffins are lower in carbohydrate and sugar than traditional muffins. While most muffins are more like cake, these blueberry muffins are full of coconut goodness and antioxidants. Enjoy!
 |
Serves: | 6 |
 |
Ingredients: | 8 |
 |
Serving size: | 1 muffin |
 |
Total calories: | 211 |
Ingredients
- ½ cup of coconut flour, sifted
- 1/3 cup arrowroot flour
- 4 eggs
- 1/3 cup water
- 1 tsp baking soda
- 4 tbsp coconut oil
- 2 tsp Nature Sweet Sweetener or 2 tbsp honey
- 1/3 cup of blueberries (fresh or frozen)
Method
- Preheat oven to 180ºC (160ºC for a fan-forced oven).
- Add into a bowl all ingredients except blueberries and beat with a hand beater until mixed well.
- Fold in blueberries.
- Spoon batter into 6 muffin cups in muffin tray.
- Cook for 25 minutes or until cooked through. Enjoy!
Note: Coconut flour is very high in fibre and if the batter looks a little dry you can add a little extra water.
Made the Blueberry muffins. Using 2 teas of the baking soda makes them too salty. Will use half that next time and maybe use a teas of baking soda in place of that extra spoonful. I added a bit more water and more blueberries too and added honey instead of the sweetener. Will use more honey next time. Hopefully better.
Hi Dianne,
Thanks so much for your feedback, we will amend the recipe 🙂
I meant to put “baking powder” not baking soda in place of that extra spoonful. 2 teas of baking soda was too salty.