Blueberry Coconut Flour Muffins
Ingredients:
1/2 c. Coconut Flour, sifted after measuring
1/2 tsp. baking powder
6 large eggs
6 T. butter, melted
6 T. honey
1/2 tsp.vanilla extract
1/4 tsp. almond extract
1 c. fresh blueberries
Directions:
- Preheat the oven to 400 degrees F. Lightly grease a standard muffin pan, or line them with lightly greased muffin papers.
- Sift together the coconut flour and baking powder, and mix until well blended.
- In separate bowl, stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.
- Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.
- Scoop the batter into the prepared muffin cups, filling each about half full.
- Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool. Makes a dozen muffins.
Natalie