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Coconut Flour Muffins
These moist and fluffy coconut flour muffins are made with healthy ingredients and bursting with fresh blueberries! Easy to make and gluten free.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 10 muffins
Calories: 154 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- ¼ cup coconut oil
- ½ cup Bob's Red Mill Coconut Flour sifted if lumpy
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup mashed ripe banana about 2 small/medium or 1 extra large
- 4 large eggs
- 6 tablespoons honey or pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ⅔ cup blueberries chocolate chips, or mix-ins of choice (if using fruit, after rinsing be sure you pat it very dry)
Instructions
- Preheat the oven to 400 degrees F. Lightly coat 10 wells of a standard 12-cup muffin pan with nonstick spray, or line them with paper liners and coat the liners with nonstick spray.
- Place the coconut oil in a small, microwave-safe bowl. Microwave for 30 seconds. Continue to heat in 15-second bursts, just until melted. Alternatively, you can melt the coconut oil in a small saucepan over medium heat. Set aside to cool to room temperature.
- In a medium bowl, stir together the coconut flour, baking powder, and salt.
- In a separate, large mixing bowl, add the mashed banana (make sure you have the ½ cup called for in the recipe). Whisk in the eggs, honey, vanilla extract, and almond extract until combined. Whisk in the melted, cooled coconut oil.
- Add the dry ingredients to the bowl with the wet ingredients. Whisk until smooth and very few lumps remain (you may have some small ones from the banana but get the batter as smooth as it can be). Gently fold in the blueberries.
- Scoop the batter into the prepared muffin cups, filling the cups about 3/4 of the way to the top.
- Bake the muffins for 16 to 18 minutes, until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched. Place the pan on a wire cooling rack. Let the muffins cool in the pan for 5 minutes, then gently remove them to the wire rack to finish cooling completely.
Cup of Yum
Nutrition Information
Serving
1muffin
Calories
154kcal
(8%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
6g
(30%)
Cholesterol
65mg
(22%)
Potassium
101mg
(3%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
108IU
(2%)
Vitamin C
2mg
(2%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 154
% Daily Value*
| Serving | 1muffin | |
| Calories | 154kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 65mg | 22% |
| Potassium | 101mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.