26 Feb 2012

Gluten Free Coconut Blueberry Muffins~

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  • 1/2 Cup organic coconut flour
  • 1/4 tsp. baking soda
  • 1/2 tsp. cream of tarter
  • 1/2 Cup of coconut oil
  • 1/2 Cup of agave nectar
  • 5 eggs
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. sea salt
  • 1 Cup fresh or frozen blueberries (raspberries will work as well)

Blend the oil, agave, eggs and vanilla in a bowl. In a separate bowl, mix the flour, baking soda, cream of tarter and salt. Now mix the dry and the wet indredients and using a whisk make sure there are no lumps. Fold in the berries. Fill muffin tin with paper liners, and fill each cup about 3/4 full.

Bake at 400 degrees for 17-19 minutes.

 

Enjoy! My kids love these and they make a nice to-go breakfast that is very high in fiber and protein!

 

  


Karen is an experienced RN and natural health care consultant. She enjoys riding her horse, reading, or playing in the park with the kids. She lives in the Boise area with her husband and three adorable children.


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