Gluten free, Dairy free
These are a yummy lower carb gluten-free mini muffin. I didn't have fresh blueberries when I made these, so I used frozen blueberries, thawed them slightly and absorbed the extra moisture in a paper towel.
1/4 cup sifted Organic Coconut Flour
3 tablespoons Organic Virgin Coconut Oil or butter, melted
3 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon vanilla
1/8 teaspoon almond extract – (optional)
1/4 teaspoon baking powder
1/2 cup fresh blueberries
Blend together eggs, butter, honey, salt and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Fold blueberries into batter. Blueberries should be dry. If rinsed, dry them off before adding to batter. Pour batter into greased muffin cups. Bake at 205 Degree C (400˚F) for 16-18 minutes. Makes 6 muffins.