blueberry mini-muffins




blueberry mini-muffins
vegetarian | paleo | grain-free | dairy-free | soy-free | yeast-free

makes 24 mini-muffins

Recipe adapted from Elana's Pantry.
  1. ½ cup coconut flour
  2. ½ teaspoon coarse sea salt
  3. ½ teaspoon baking soda
  4. 6 eggs
  5. ⅓ cup honey
  6. ⅓ cup olive oil
  7. 1 tablespoon vanilla extract
  8. 1 cup blueberries, fresh or frozen
  1. Preheat the oven to 350 degrees F.
  2. Place the dry ingredients into one large bowl and the liquids into another. Whisk the liquids together until well-combined - if you prefer, use a hand-mixer. Once the liquids are well combined, whisk / mix the liquids in with the dry ingredients. Make sure the coconut flour is well combined. Sifting the coconut flour helps with this process, but I just put a little more strength to my whisking and it seems to work just the same.
  3. Fold in the blueberries gently.
  4. Fill the greased mini-muffin tins (I use olive oil and a silicon brush or a small slab of grass-fed butter) and fill each almost to the brim with the batter. You should get almost exactly 24 mini-muffins.
  5. Bake for 18-25 minutes at 350, or until golden brown. Store in an airtight container for 2-4 days (if they last that long).
Adapted from Elana's Pantry
Adapted from Elana's Pantry
the Celiac Chronicles