FODMAP-friendly Coconut Flour and Blueberry Muffins
Ingredients
- 2 eggs
- 1/2 cup gluten-free flour (I use Bob’s 1:1)
- 1 cup coconut flour
- 1/2 cup sugar
- 1/2 cup coconut oil
- 1/2 cup almond milk
- 1 tsp. baking powder
- 1 cup fresh blueberries
Directions
Heat oven to 350 degrees F. Either spray a muffin tin with coconut oil spray or insert paper liners.
Mix the melted coconut oil and sugar in a medium bowl until it forms a creamy paste. Add the eggs and whisk until you have a light, fluffy mixture.
Fold in the flour and baking powder until thoroughly mixed. Add the almond milk and stir until combined. Add the blueberries to the mixture.
Spoon the mixture into a muffin pan and cook in the oven for 15 – 20 minutes, checking occasionally.
I sometimes take these to work for an afternoon snack, and it’s a nice little treat 🙂
