Gluten-Free Coconut Blueberry Muffins

Gluten-free Coconut Blueberry Muffins
Gluten-free Coconut Blueberry Muffins
Print

Gluten Free Coconut Blueberry Muffins

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Calories 150 kcal
Author Corina Nielsen

Ingredients

  • 1/2 cup Vanilla MuscleEgg egg whites
  • 1 1/2 cup  'gluten free' baking mix of choice
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup baking stevia or sweetener of choice
  • 1 cup milk of choice
  • 1/2 teaspoon coconut extract
  • 1/2 cup frozen or fresh blueberries
  • 1/2 cup coconut butter
  • 1/2 cup unsweetened shredded coconut

Instructions

  1. Preheat oven to 350 degrees and line a cupcake tin with cupcake liners or coat with non stick spray.
  2. Add all ingredients to a large bowl (except blueberries, coconut butter, and shredded coconut). Mix well until smooth. Stir in blueberries.
  3. Add batter to prepared cupcake pan and bake for 13-15 minutes. Edges will turn lightly browned. Let cool completely.
  4. Melt coconut butter in a small bowl. Dip the tops of each muffin into coconut butter and sprinkle with shredded coconut. Add additional blueberries if desired.

Recipe Notes

Serving Size = 1 muffin Per Serving - Calories 150 kcal, Protein 4g, Total Carbohydrate 13g, Total Fat 9g, Fibre 3g
About Corina Nielsen

Corina Nielsen is a North County, San Diego based photographer and fitness enthusiast. She makes great recipes using healthy ingredients like MuscleEgg.