Coconut Blueberry Muffin
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Servings: 12 large muffins
Author: Ribas with Love
- 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
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.