Coconut Flour Blueberry Muffins [Bulkbites.com]

• Servings: 12
• Time: 5 minutes

Muffins for lower carb days.

Nutrition

• calories: 135
• protein: 4
• carbs: 13
• fat: 8
• saturated fat: 5.36
• polyunsaturated fat: 0.52
• monounsaturated fat: 1.09
• cholesterol: 78
• sodium: 151
• potassium: 40
• dietary fiber: 0.24
• sugars: 7.67
• vitamin a: 34
• vitamin c: 0
• calcium: 13
• iron: 0
• magnesium: 0
• complex carbs: 5.09
• other fats: 1.03

Ingredients

• 5 large Egg, whole, raw, fresh
• 0.3 cup Oil, coconut
• 0.2 cup Applesauce, canned, sweetened, with salt
• 0.3 cup Honey
• 2 tsp Vanilla extract
• 0.7 Cup Coconut Flour - SF Health Foods Organice
• 0.5 tsp Leavening agents, baking soda
• 0.5 tsp Salt, table
• 0.5 cup, unthawed Blueberries, frozen, unsweetened

Instructions

• Preheat the oven to 175 degrees Line a muffin pan with paper liners. In a large bowl, whisk together the eggs, coconut oil/butter, applesauce, honey, vanilla, and cider vinegar. Add the coconut flour, baking soda, and salt and mix to thoroughly combine. Stir in the blueberries. Scoop the batter into the prepared muffin pan, filling each one 2/3 the way up. Sprinkle each muffin with a bit of sugar/chopped pecans, if using. Bake for 17-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool 5 minutes in a pan. Transfer to a wire rack and cool completely. Enjoy!