Ingredientes para Gluten Free Coconut Blueberry Muffins
- 1 cup coconut flour
- 2 large eggs
- Canola Oil
- 1/2 cup full-fat coconut milk
- 1/4 cup honey
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- Frozen Blueberries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Gluten Free Coconut Blueberry Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Gluten Free Coconut Blueberry Muffins
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
- In a large bowl, whisk together 2 large eggs, 1/4 cup (1/2 stick) melted unsalted butter, 1/2 cup full-fat coconut milk, 1/4 cup honey, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, sift 1 cup coconut flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup frozen blueberries.
- Fill muffin cups about 2/3 full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
49g
Fat
10g
Carbs
4g
