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Sugar-Free Coconut Blueberry Muffins

Here's how you make Sugar-Free Coconut Blueberry Muffins
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  • Servings: 12
  • Prep: 10m
  • Cook: 25m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 3/4 cup oat flour
  • 1 cup coconut flour
  • 1 tablespoon baking powder
  • 2/3 cup xylosweet (xylitol)
  • 3 large eggs, lightly beaten
  • 1/2 cup coconut oil, warmed to liquid
  • 1 teaspoon vanilla
  • 1 1/4 cups whole buttermilk
  • 1 cup fresh or frozen organic blueberries (or wild blueberries, rinsed and drained)
  • 1 to 2 tablespoons oat flour
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Stir together oat flour, coconut flour, baking powder and xylosweet.

  • Step 2: Mix in eggs, melted oil, vanilla and buttermilk until combined.

  • Step 3: Toss wet blueberries in a little bit of flour to coat and shake off excess.

  • Step 4: Fold floured berries into the batter.

  • Step 5: Divide batter among a 12-cup greased muffin tin.

  • Step 6: If you have any extra blueberries feel free to press a few into the top of the batter for a better finished look.

  • Step 7: Bake at 375F for 25 minutes or until a toothpick comes out clean.

  • Step 8: Rest 10 minutes in the pan, the finish cooling muffins (out of pan) on a wire rack.

We hope you enjoy this recipe!

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