Blueberry Fiber Muffins

August 24, 2012 by Leanne Vogel August 25, 2017

Light muffins under 100 calories and 5 grams of fat. Loaded with fiber, protein and juicy blueberries.

Ingredients

• 6 eggs
• 6 tablespoon coconut nectar – see note
• 1/4 cup non-dairy milk (I used unsweetened original almond milk)
• 2 tablespoon walnut oil *see note
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup coconut flour, sifted
• 6 tablespoon milled flax seed
• 1/4 teaspoon sea salt
• 1/2 teaspoon gluten-free baking powder
• 1 cup fresh blueberries, washed and dried

Instructions

1. Preheat oven to 400F and place muffin liners in 12 muffin cups. Set aside.
2. Combine wet ingredients in a medium-sized bowl.
3. Sift dry ingredients into a small bowl. Add to wet ingredients and stir to combine.
4. Mix in blueberries.
5. Divide mixture into the 12 muffin liners.
6. Bake for 16-18 minutes, or until toothpick inserted comes out clean.
7. Allow to cool for 5 minutes in the pan before removing and placing on a cooling rack.

Notes

I’ve never had much success in making coconut flour based recipes, vegan/egg-free. They always turn out gooey and raw.
Feel free to use honey or raw agave instead of coconut nectar.
Any oil will do the trick – safflower, melted coconut, etc.

Nutrition Information Per Serving