Simple and Delicious Coconut Blueberry Muffins (Grain-free, Dairy-free) + Benefits of Coconut Flour

Long weekends are always fun to get in the kitchen and experiment with new recipes. Being more a salad and smoothie girl myself, I’ve really had to experience with baking to get the hang of it.

And sometimes a girl just wants a muffins, without the consequences of bloating, fatigue and uncomfortable digestive upset. That’s why I’m always so excited when my healthified goodies turn out pretty darn amazing!!

Here is my version of grain-free, dairy-free muffins filled with fibre, protein and antioxidant power. Using coconut sugar keeps these babies low on the glycemic load department to keep your energy levels soaring high. Perfect for breakfast or a healthy snack option.

Why coconut flour?
Balanced blood sugar ~ Due to it’s high fibre content (a whopping 5 grams per 2 Tbsp), coconut flour helps to balance blood glucose levels, making this flour an excellent choice for anyone looking to recharge their adrenals, shed a few pounds and create healthy bowel movements.

Healthy fats ~ the medium-chain triglycerides (MCTs) in coconut are helpful in providing immediate energy to fuel the body, create satiety to avoid over-eating, and help to speed up metabolism.

High protein flour ~ Compared to other grain flour options, coconut flour is relatively high in protein (2gr protein in 2 Tbsp). Protein is needed by the body to build healthy hormones, balance blood sugar levels, build and repair muscle, and keep you full for longer so you don’t go grazing for snacks all day long!

Gluten-free ~ Because coconut flour is actually made from coconut solids, it doesn’t contain the gluten protein molecule found in grains like wheat, kamut, spelt, rye, and barley. In sensitive individuals, gluten can cause inflammation and contribute to the damage of lining of the small intestine where nutrient absorption takes place.

Simple and Delicious Coconut Blueberry Muffins

• 1 cup coconut flour
• 3/4 tsp sea salt
• 1/2 tsp baking soda
• 1/2 cup coconut palm sugar
• 6 large eggs(look for organic, free-range)
• 1/2 cup extra virgin coconut oil, melted
• 1/2 cup unsweetened coconut milk
• 1 1/2 teaspoon vanilla powder or 2 teaspoons of vanilla extract
• 1 cup fresh or frozen wild blueberries

How to make:

Preheat oven to 350F.

In a large bowl, mix together all dry ingredients.

In a separate bowl, combine all wet ingredients and mix with a blender for a minute. Alternatively you can use your blender for this step.

Mix dry ingredients into wet using a whisk. Stir in blueberries.

Line muffin tray with unbleached paper cups and use an ice cream scoop to place batter into muffin tray.
Bake for 20 to 25 minutes. Remove from oven and allow to cool on a cookie tray.

Makes 12 delish guilt free muffins!

Love using coconut flour in your recipes? Find out out to make sure your baked goodies turn out amazing every time with my tips on how to use coconut flour.