Whisk or fork for mixing
6 cup muffin tin
Paper cupcake liners, optional
Toaster oven (or standard oven)
Preheat the oven to 400° F.
Put the egg substitute, coconut oil, coconut nectar, salt and vanilla into the mixing bowl. *See note below.
Add the coconut flour and the baking powder to the shifter and shift into the mixing bowl.
Mix the ingredients until the batter is smooth and without lumps.
Make sure the blueberries are not wet. Fold them into the batter being careful not to smash them.
Spray the muffin tin or use paper cupcake liners
Pour the batter into the muffin tin
Bake for 18 minutes
*Coconut oil is a liquid above 75° and a solid below that. In the winter (as it is now) my kitchen is below 70° so it is solid. If you melt some and add it to the other ingredients it can become solid almost immediately. What I did was add the other ingredients in this step to the bowl and mix them first then I added the coconut oil one tablespoon at a time mixing each one into the mixture before adding the next.
A small silicone spatula comes in handy to mix in the blueberries and to scrap down the inside of the mixing bowl.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (55g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 173 (86%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 16.7g||84 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 35.7mg||1 %|
|Potassium 139.4mg||4 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 3.1g|
|Protein 3.2g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 200
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