Paleo Blueberry Coconut Muffins
Ingredients
Dry Ingredients
-
2
cups
blanched almond flour
-
½
cup
arrowroot flour
-
½
tsp
baking soda
-
¼
tsp
sea salt
-
½
cup
coconut sugar
-
⅓
cup
unsweetened shredded coconut
Wet Ingredients
-
4
large
eggs (separated, room temperature)
-
1
cup
full fat coconut milk
-
¼
cup
grass-fed butter or ghee (melted)
-
2
tsp
apple cider vinegar
-
2
tsp
natural coconut extract
Blueberries
-
2
cups
frozen blueberries (not thawed)
Instructions
- Preheat the oven to 350ºF (177ºC) and line a muffin pan with cupcake liners.
- In a large bowl, whisk together the dry ingredients until combined.
- In a medium bowl, whisk together the wet ingredients (except for egg whites and blueberries) until combined.
- Combine the wet and dry ingredients and whisk until mixed.
- Whip the egg whites until stiff peaks form, ensuring no greasy residue is in the bowl.
- Gently fold the egg whites into the batter until just a few white streaks remain.
- Add the frozen blueberries and stir immediately to prevent sticking together.
- Spoon the batter into the muffin pan, filling each cup to the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
180
Total fat
10g
Total carbohydrates
20g
Total protein
5g
Sodium
200mg
Cholesterol
185mg
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