Friday, July 14, 2017

Coconut Flour Mini Blueberry Lemon Muffins


One of my clients recently gave me a bunch of different flours from her over-stocked pantry. While there are a wide variety to choose from, a few of my favorite grain-free flours are coconut and almond. Not only are they low-carb (which is good to keep my blood sugar steady), they also add wonderful flavor when used in baking. This mini muffins highlight blueberries, which are bountiful right now at the farmers market and grocery store. Serve these at your next brunch with coffee or tea!


1. Preheat oven to 350. Coat a mini muffin tin with non-stick spray or coconut oil.
2. Beat butter and coconut oil on low speed until smooth. Add eggs on low speed and beat until incorporated. Stir in the remaining ingredients (except the blueberries) until just combined.




3. Fold in the blueberries with a spatula. Scoop the batter into the prepared muffin tin. Bake for 20-25 minutes, or until golden. Cool on a wire rack.





Coconut Flour Mini Blueberry Lemon Muffins
Makes 36 mini muffins

All you need:
1/2 stick (4 tablespoons) unsalted butter, softened
4 tablespoons coconut oil, melted
6 eggs
1/2 cup honey
1/2 cup coconut flour
Zest of 1 large lemon
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
Pinch salt
1 1/2 cups fresh (or frozen) blueberries

All you do:
1. Preheat oven to 350. Coat a mini muffin tin with non-stick spray or coconut oil.
2. Beat butter and coconut oil on low speed until smooth. Add eggs on low speed and beat until incorporated. Stir in the remaining ingredients (except the blueberries) until just combined.
3. Fold in the blueberries with a spatula. Scoop the batter into the prepared muffin tin. Bake for 20-25 minutes, or until golden. Cool on a wire rack.

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