Hi all! Sorry for my absence from cyberspace in the recent weeks. I’ve been quite busy with school and work and saving the world, you know. 😉 I whipped up this muffin for a little after-lunch treat and thought it was yummy enough for a quick blog share! This recipe is a variation of my microwave muffins, but i used coconut flour to make it nut-free! The texture is moist and yummy, and, well, I love any excuse to eat blueberries! (My latest obsession is frozen blueberries mixed with coconut milk. I may have an issue. I digress.)
Paleo Nut-Free 2-Minute Blueberry Muffin
Recipe Type: Muffin
Author:
Prep time:
Cook time:
Total time:
Serves: 1 muffin
Ingredients
- egg – 1
- canned full-fat coconut milk – 1/4 cup
- coconut flour – 1-1/2 tablespoons
- baking powder – 1/2 teaspoon
- fresh or frozen blueberries – 3-4 tablespoons
- pure maple syrup – 1 teaspoon
Instructions
- Whisk the egg in a small bowl. Stir in the coconut milk. Add in the coconut flour, baking powder, and maple syrup. Stir in blueberries. Pour into a small ramekin or coffee mug and microwave 1 minute and 45 seconds or so. Eat immediately!
There is no amount of Maple Syrup listed in the recipe however it is included in the directions. How much should we use?
Whoops! There is supposed to be 1 tsp. maple syrup! Sorry about that! Fixing now 🙂