Well Plated · by Erin Clarke★ 4.7 (70)
Coconut Flour Muffins
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 7%
CARBS 18G45% OF CAL
3G FIBER0G ADDED0G INTRINSIC0G OTHER16G TOTAL SUGAR
FAT 8G47% OF CAL
9G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist and fluffy coconut flour muffins bursting with blueberries, sweetened with maple syrup. Gluten-free and made with wholesome ingredients, these are great for breakfast.
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View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ¼ cup coconut oil
- ½ cup Bob's Red Mill Coconut Flour (sifted if lumpy)
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- ½ cup mashed ripe banana (about 2 small/medium or 1 extra large)
- 4 large eggs
- 6 tablespoons honey or pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2/3 cup blueberries (chocolate chips, or mix-ins of choice (if using fruit, after rinsing be sure you pat it very dry))
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 7%
CARBS 18G45% OF CAL
3G FIBER0G ADDED0G INTRINSIC0G OTHER16G TOTAL SUGAR
FAT 8G47% OF CAL
9G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 18m
- Sodium
- 73mg
- Total sugar
- 16g
- Added sugar
- ≥10g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 204mg
- Calcium
- 14mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 73MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.