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Coconut Blueberry Muffins

Using coconut flour, these are gluten free, quick to make and delicious served warm!

Ingredients

  • 1/4 cup Flannerys Organic Coconut Flour – sifted
  • 3 TBS Flannerys Organic Honey
  •  1/2 cup fresh organic blueberries (if you use frozen, it makes the mixture too soggy)
  • 3 TBS Flannerys Organic Coconut Oil
  • 1 tsp Vanilla extract/essence
  • 3 organic eggs
  • 1/2 tsp Flannerys Gluten Free Baking Powder
  • a pinch of salt

Method

  • Preheat oven to 200 degrees
  • Add all the ingredients, except for the blueberries into a blender/mixer and combine well until a smooth batter forms
  • Next fold in the berries, then spoon batter into lined muffin trays or cups
  • Pop in the oven and bake for 20 minutes, checking to see if a knife comes out clean

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