I’ve realized I am not a fan of coconut flour (with the exception of one awesome waffle recipe), so I’m trying to use up what I have left of it and move on. And if you are a coconut flour fan, these muffins are probably right up your alley. They’re pretty good and I’ll probably be making them again. Sr. Elizondo has had no complaints eating these!
- Preheat oven to 400.
- Mix 1/2 cup Coconut flour and 1/2 tsp baking powder together. Set aside.
- Mix 6 large eggs, 6 tbsp butter, 6 tbsp honey, 1/2 tsp salt, 1/2 tsp vanilla extract, 1/4 tsp almond extract together.
- Blend the wet and dry mix together until lumpless.
- Fold in the blueberries.
- Spoon into the greased muffin tin and cook 16-18 minutes.
Makes 10-12 muffins.