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Coconut Blueberry Muffin

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Servings: 12 large muffins
Author: Ribas with Love

Ingredients

  • 2 cups coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 cup unsweetened coconut flakes
  • 1 1/2 cups homemade almond milk
  • 3 large eggs
  • 1/3 cup coconut oil
  • 1/2 cup honey
  • 2 teaspoon vanilla extract
  • 2 tbsp vegan butter or coconut spread
  • 2 cups blueberries fresh or frozen

Instructions

  • Preheat the oven to 350 degrees and line a muffin pan with baking cups
  • In a large bowl, whisk together the dry ingredients
  • In a medium size bowl, whisk together the wet ingredients
  • Gently combine the wet ingredients into the dry. You might want to use your hands at this point. Do it as if you were making meatballs.
  • Fold in the blueberries.
  • Hand grab an amount and gently form into a ball large enough to fill the muffin mold (okay to stick out above the surface)
  • Bake for 25 to 30 minutes, or until tops are golden brown.