Paleo Coconut Flour Muffins
Grain-Free paleo-friendly muffins made with coconut flour for a healthy breakfast or snack!
Servings: 9 muffins
Calories: 154kcal
Ingredients
Coconut Flour Muffin Base:
- 5 large eggs
- 1/2 cup Thrive Algae Oil
- 1/2 cup pure maple syrup
- 2 tsp pure vanilla extract
- 2/3 cup coconut flour
- 1 cup tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Chocolate Chip Muffins:
- 1/2 tsp ground cinnamon
- 1 cup dark chocolate chips
- 2/3 cup raw walnuts chopped, optional
Lemon Poppy Seed Blueberry Muffins
- 1 1/2 Tbsp lemon zest
- 2 Tbsp poppy seeds
- 2/3 cup fresh blueberries
Cranberry Orange Muffins
- 1 1/2 Tbsp Orange zest
- 2/3 cup dried cranberries
- 1/3 cup coconut butter melted, for the glaze
Apple Cinnamon Muffins:
- 1 Tbsp ground cinnamon
- 1 pink lady apple peeled, cored, and chopped
- 1/3 cup sliced almonds optional
Instructions
- Add the ingredients for the muffin base to a blender. If flavoring the muffins with non-solid ingredients like zest, poppy seeds, or cinnamon, add those ingredients now as well. Blend until completely smooth. Allow batter to sit 5 minutes to thicken up.
- Stir in any solid add-ins (such as chocolate chips, blueberries, etc).
- Preheat the oven to 350 degrees F and line a muffin tray with muffin papers.
- Fill the muffin holes ½ to 2/3 of the way up with the muffin batter. Bake on the center rack of the preheated oven for 20 to 30 minutes, until the muffins are golden-brown and have set up.
- Remove muffins from the oven and allow them to cool at least 30 minutes before peeling off the papers and enjoying.
Nutrition
Serving: 1of 9 | Calories: 154kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Fiber: 3g | Sugar: 18g