Coconut Flour Blueberry Muffins
by Amy Love, Real Food Whole Health
Ingredients:
6 eggs, organic, pasture-raised
6 TBL grassfed butter (or coconut oil) melted slightly and not hot
6 TBL applesauce (or 1 ripe banana, mashed)
1/2 tsp unrefined sea salt
1 tsp organic vanilla extract
1/2-cup finely ground coconut flour
1-cup organic blueberries (fresh or frozen)
Directions:
Preheat oven to 400.
In a large glass bowl, combine eggs, butter (or coconut oil), applesauce (or banana), salt and vanilla. Add coconut flour and mix until smooth. Fold in blueberries. Scoop with 1/4 cup measuring cup into buttered or parchment cup-lined muffin tins and bake 15 minutes, or until toothpick comes out clean.
Optional add-ins:
Walnuts or pecans
Dash of cinnamon
Other berries for blueberries
These look delicious, Amy! I’m going to try making them next week when I’m not under a writing deadline! 🙂 Hope you are doing well.
These look delicious, Amy! I’m going to try making them next week when I’m not under a writing deadline! 🙂 Hope you are doing well.
Thanks, Raine! They are really very good. I used a cinnamon apple sauce we picked up on our last trip to Vermont. It had a little maple syrup in it- SO good! Happy writing! 🙂
Thanks, Raine! They are really very good. I used a cinnamon apple sauce we picked up on our last trip to Vermont. It had a little maple syrup in it- SO good! Happy writing! 🙂
I made this recipe using coconut oil (not butter) and a ripe banana (not applesauce). The muffins were okay. They were almost custard-like. Perhaps I should have used butter and/or applesauce.
Thanks for sharing your experience with substitutions, Lauren! It helps other readers determine what options they may have for different variations on our recipes.
I made this recipe using coconut oil (not butter) and a ripe banana (not applesauce). The muffins were okay. They were almost custard-like. Perhaps I should have used butter and/or applesauce.
Thanks for sharing your experience with substitutions, Lauren! It helps other readers determine what options they may have for different variations on our recipes.
I tried this with butter, only 80ml of applesauce, 10 ml of lemon juice, lemon rind, and strawberries. They turned out very egg-y. I increased cooking time until the tops browned, about 25-30 mins. I think next time I try the recipe I will reduce an egg or add more flour. Still tasty for a strawberry-lemon muffin…maybe just more of a breakfast muffin!
I tried this with butter, only 80ml of applesauce, 10 ml of lemon juice, lemon rind, and strawberries. They turned out very egg-y. I increased cooking time until the tops browned, about 25-30 mins. I think next time I try the recipe I will reduce an egg or add more flour. Still tasty for a strawberry-lemon muffin…maybe just more of a breakfast muffin!