Gluten-Free Coconut Blueberry Muffins
25 mins (prep 10, cooking 15)
9 ingredients
6 servings
A moist, sweet, gluten-free muffin that happens to be reduced carb and high in fiber. Coconut flour absorbs a huge amount of liquid, so only a small amount of flour is necessary. The eggs work as a leavening and binding agent. Very yummy. Kosher: Pareve (if made with oil). Dairy-free and grain-free.

Categories:  quick-breads , fruit , coconut , north-american , taste~mood , kosher , brown-bag , free-of... , nuts , blueberries , egg , eggs~dairy , time-to-make , muffins , <-30-mins , sweet , easy , gluten-free , lactose-free , breads , to-go... , picnic , berries ,
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Serving Size (13.56 g)
Servings 6
Amount per Serving
Calories 33.92 Calories from Fat 10.62
% Daily Value *
Total Fat 1.18g 10.85%
Saturated Fat 1.04g 31.27%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 118.25mg 29.56%
Total Carbohydrate 6.42g 12.84%
Dietary Fiber 0.12 g 2.97%
Sugars 6.24 g %
Protein 0.14g 1.62%
Vitamin A 0.0IU% Vitamin C 0.18mg%
Calcium 12.55mg% Iron 0.13mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
coconut flour, coconut flour, melted butter, frozen blueberries