Blueberry & Coconut Flour Muffins

I've had a big bag of coconut flour sitting in my cupboard. I'm not a huge fan of using coconut flour - I often find it makes the end product quite dry and flaky. Anyways...I went to make muffins for the kids' lunches the other day, and realised I was all out of my usual wholefood flours. So, got experimenting, and these muffins actually turned out juicy and moist! I think the key is LOTS of eggs - and the honey and blueberries helped as well.

Ingredients

• 1/2 cup coconut flour sifted
• 1/2 teaspoon baking powder
• 6 large eggs room temperature
• 1/4 cup coconut butter softened and salted
• 1/4 cup coconut milk
• 1/3 cup raw honey
• 1 cup blueberries
• 1 cup oats

Instructions

1. Preheat the oven to 180C. Line a 12-count muffin pan with muffin liners (or 24-count mini muffin pan) and set aside.

2. Combine all ingredients EXCEPT blueberries and oats in a bowl, and mix until combined.

3. Add oats and blueberries and gently fold in.

4. Distribute the batter amongst the muffin liners.

5. Bake the muffins for 15 minutes, before removing from the oven and letting cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.

Approved for: Approved for: Adrenal Diet, Low-Oxalate Diet

Filipa Bellette is Co-Founder of Chris & Filly Functional Medicine. She is an accredited Clinical Nutritionist & Functional Medicine Practitioner. She is also a Ph.D. thought-leader, award-winning writer, and regularly published as a guest blogger & in the media. Together with her husband Chris Bellette, Filipa has worked with over 2,000+ busy, burnout clients in the last 10+ years, and specialises in producing healthy, balanced, and happy Mums & Dads…or as she calls it, a Power Parent! Filipa’s own passion for producing high-performance Power Parents came from her own personal experience of Mummy Burnout, after having babies and juggling the demands of business, family, and her failing health.