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
- 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
- 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!
The bottom of the muffins stuck to the tin. I greased them well. Any suggestions? Thanks
Anne H. says
Due to a mistake on my part, I ended up using 6 egg whites (2 whites for each whole egg called for) and then I put in another whole egg by mistake. They were incredibly moist and yummy. I also used a dash of cinnamon to cut the strong honey taste (I didn’t have agave on hand and the honey I did have is pretty strong). Can’t wait to try it exactly as written.
Nancy Benjamin says
Watched the video except my muffins come out nothing like yours. The batter is thick and stiff. I don’t have near the batter to fill 24 muffin cups either, any suggestions. Mine come out brown and stiff as they were put in wet.
Anne H. says
I used a muffin tin for 12 mini-muffins and it was perfect. Next time, I’ll double the recipe.
Can anyone tell me if the coconut flour should be sifted first? The recipe doesn’t say but I noticed that Elana’s recipe for regular sized blueberry muffins indicates that the coconut flour should be sifted. Is it always best to sift coconut flour for any recipe?
Not really any need to sift. Unless the coconut flour is looking lumpy :-)
Dear Elana- Thank you so much for all of your wonderful recipes! I am eliminating gluten (or trying to) from my baking. My aunt was diagnosed with celiac last June. She had eaten gluten her whole life, suffering from different digestive health illnesses and she has found such relief by removing gluten from her diet that I am curios how I will feel if I do the same!…This is initially proving to be a problem because I cook for most of my friends/roommates, none of whom are gluten. (Or at least none of whom have been diagnosed)
They were all expressing dissatisfaction with my buckwheat/millet/bobs red mill GF mix (I agree with your assessment-yuck!) muffin adventures. They missed my muffins of old, white, spelt, whole-wheat pastry, etc…then I made them blueberry-lemon-zest-coconut-flour-deliciousness and all mumbling and grumbling about my adventures in gluten free land went out the door…I can’t wait to try your German Chocolate cake and not tell my dad its gluten free until he’s done eating it! muahaha!
I did make some modifications. I prefer honey to agave- straight substitution. I did not have grapeseed oil so I used half olive and half coconut oil (melted on the stove top), I added the zest and juice of half a lemon, and topped the whole messy affair off with 1/2 teaspoon vanilla! Vunderful :) Thanks for the inspiration!!!
Hi, Elana! Our family loves your mini-blueberry muffins so much, and I was delighted to find out that they are only one point each after putting your recipe into the Weight Watcher’s recipe builder. It must be the coconut flour with all of the fiber it has in it that keeps the point value low. Thanks for satisfying all of our food issues: gluten free, casein free, and Weight Watcher’s…all with one recipe!
gfe-gluten free easily says
Note to amber (hope you don’t mind, Elana)–I’m sure Elana will weigh back in, but wanted to note that Ali at the Whole Life Nutrition blog(http://www.glutenfreewholefoods.blogspot.com/) has a lot of great egg-free recipes. :-) Egg-free can definitely be more of challenge.
Best of luck to you in your egg-free baking!
this looks great I was wondering if you had any ideas to make these egg free, my daughter is highly allergic to eggs and I am having the hardest time finding baked egg free goods
Hi Everyone and thanks as always for your wonderful comments. I so appreciate them. Well, this video and recipe were pretty straight forward, without many questions.
I would like to point out Theresa’s idea of substituting raspberries for blueberries, it sounds delicious!
gfe-gluten free easily says
Great job as always, Elana! I think it always helps to see someone execute a project, no matter what the subject. But, blueberry muffins … now that trumps most other subject matter! BTW, I have a bowl just like your medium-sized bowl. ;-)