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Flourless Blueberry Coconut Muffins

by Wellness in Words (follow)
Easy (2874)      Healthy (1888)      Sweets (307)      Coconut (175)      Nuts (169)      GlutenFree (79)      Blueberries (58)      Flourless (5)     

Flourless blueberry coconut muffins on pink plate
Satisfying sweet treats for breakfast, morning tea or dessert

Such delicious coconut muffins with little bursts of blueberry as you bite into them.

Suitable for friends avoiding gluten or dairy, or following a "paleo" diet.

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Serves: 14

2 cups almond meal
1 tsp bicarbonate of soda
3 eggs
1 1⁄2 cups frozen blueberries
1 cup desiccated coconut
3 tabs oil (I used mild olive oil but you might like to use coconut oil or butter)
3 tabs honey
1 tsp vanilla extract

VARIATION - cherries or raspberries would be a nice substitute for blueberries.

Grease muffin trays in whatever size you prefer - I used both normal and mini muffin trays.
Preheat oven to 180C.
Mix the almond meal and bicarbonate together, making sure the bicarb is evenly distributed.
Beat the eggs in the same bowl.
Add all the other ingredients and stir to combine.

Flourless blueberry coconut muffins on pink plate
Mix all remaining ingredients

Spoon into muffin trays. These muffins are so filling and delicious that I only part-fill the larger muffin holes.

Flourless blueberry coconut muffins on pink plate
Fill larger muffin holes halfway

Bake mini muffins for 18- 20 minutes and normal size muffins for 20 - 25 minutes, until the top is starting to turn golden brown.
Let the muffins cool in the trays for 10 minutes before turning out onto a cooling rack.

Flourless blueberry coconut muffins in muffin tray
Enjoy with a cuppa

I like this Recipe - 6
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