Low Carb, Sugar- and Gluten Free Blueberry Muffins

Low Carb and Gluten Free Blueberry Muffins

Photo by Mind the Home

Low Carb and Gluten Free Blueberry Muffins
  1. 3 eggs
  2. 1 dl (0,42 cups) coconut oil, no flavor/smell
  3. 3 tbsp liquid honey
  4. pinch of salt
  5. 1 dl (0,42 cups) coconut flour (I use the one from Aman Prana)
  6. 2 tbsp psyllium husk
  7. 2 tsp baking powder
  8. 1 box of fresh blueberries (about 250 g)
  9. butter
  10. coconut flakes
  1. Whip eggs with electric blender until they become a silky foam.
  2. Pour liquid honey into the eggs.
  3. Melt coconut oil and pour into eggs. Also put the blueberries in at this point. Rinse them first.
  4. Add coconut flour, psyllium husk and baking powder. Give it a quick whip and then spoon into muffin molds. About 10.
  5. Drizzle coconut flakes on top and then slice butter and put on top. I use the cheese slicer.
  6. Bake 20 minutes in 180 C (356 F) hot air. If you don't have hot air add 25 C (77 F) to the number.
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