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Coconut Flour Muffins is a breakfast recipe that takes about 45 min from start to finish and serves 10. It calls for 7 ingredients across 8 steps, and is rated easy. A serving works out at around 85 kcal with roughly 1 g of protein. Filed under gluten free, dairy free, paleolithic and lacto ovo vegetarian.
Let the batter rest for 5 minutes; this gives the coconut flour time to absorb the liquid, which helps with the final texture.
While the batter rests, grease a muffin pan.
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 85kcal | 4% |
| Fat | 3g | 4% |
| Carbohydrate | 12g | 5% |
| of which sugars | 6g | 7% |
| Fibre | 3g | 10% |
| Protein | 1g | 2% |
| Sodium | 148mg | 6% |
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
| Allergen | Status |
|---|---|
| Eggs | Contains |
| Sulphites | May contain |
| Gluten | Free from |
| Crustaceans | Free from |
| Fish | Free from |
| Peanuts | Free from |
| Soya | Free from |
| Milk | Free from |
| Tree nuts | Free from |
| Celery | Free from |
| Mustard | Free from |
| Sesame | Free from |
| Lupin | Free from |
| Molluscs | Free from |
May contain means it depends on the brand you buy — check the label on the product itself.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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