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Mini Blueberry Muffins
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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
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Cook Mode
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Equipment
Medium Bowl
Mini Muffin Pan
Measuring Utensils
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!