Because of all of the requests I have had for more videos as well as for recipes using coconut flour… I have created a short video tutorial using coconut flour.
In this quick and easy tutorial I invite you into my kitchen to be taken step by step through a recipe for mini blueberry muffins. These muffins are mighty tasty.
My children and their friends (who can eat as much gluten as they want) fought over these muffins after I was done baking and shooting them for my video purposes. They ended their little row in a civil fashion, by dividing the muffins evenly amongst themselves.
Mini Blueberry Muffins
Ingredients
- ¼ cup coconut flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ¼ cup grapeseed oil or palm shortening
- ¼ cup agave nectar or honey
- 3 large eggs
- ½ cup frozen blueberries
Instructions
- In a medium bowl, combine coconut flour, salt and baking soda
- In a large bowl, combine grapeseed oil, agave and eggs
- Stir the dry ingredients into the wet, then gently fold in the blueberries
- Grease a mini muffin pan with grapeseed oil
- Spoon the batter 1 tablespoon at a time into the mini muffin pans
- Bake at 350°F for 10-12 minutes, or until firm
- Cool and serve
As you can probably tell, these muffins are a favorite in our house for breakfast (served with scrambled eggs), snack or dessert.
I hope you like them as much as we do and that you find this video tutorial to be of much assistance in your baking endeavors. Enjoy!
Heather Allen says
I used melted coconut oil and added lemon zest. I also used fresh blueberries. They turned out amazing. I make them for my son who has Ulcerative Colitis and he eats them for breakfast.
Elana says
Heather, thanks for letting me know these are amazing!
Melle says
Thank you for sharing this recipe!
I made a couple of substitutions including fresh strawberries in place of blueberries and instead of agave nectar or honey I used organic turboado. I also added 1 egg to make them more cake-like…hey, it works for brownies so it seemed like a good idea.
Yummy!!! I will make this recipe again. :)
Elana says
Melle, so glad you liked these muffins!
Miranda says
Do you (or anyone) know how these freeze? Mine turned out great. I’d like to freeze some for later.
Jen says
Can I use coconut oil instead of grapeseed oil? I don’t have access to grapeseed right now. Thank you!
Melissa says
Hi Jen, I have substituted coconut oil 1-1 and they have turned out perfectly. I will also try them with lemon as suggested in one of the above comments. Good luck!
Aidyl says
I used coconut oil instead of grasped oil and the batter all clumped up. Did I do something wrong?
Elana says
Hi Aidyl, I think the key is to melt the coconut oil if you’re going to make this substitution :-)
Veronica says
Hi, these look yummy! Do you think I could replace the agave nectar with stevia? How many packets would I need? With the candida diet I cannot due agave nectar. Thanks!
kate says
Thank you for this recipe! they look so good!
Could I use egg replacersand if so should I double up?
Thanks!!!