Yesterday I made coconut flour blueberry muffins for the first time. Why would I want to use coconut flour over any other types of flour? Here are the benefits of coconut flour: (via Dr. Mercola)

• Coconut Flour is ideal for baking. It has fewer digestible (net) carbs than other flours, and it even has fewer digestible carbs than some vegetables!
• Coconut Flour is gluten-free and hypoallergenic. With as much protein as wheat flour, coconut flour has none of the specific protein in wheat called “gluten.” This is an advantage for a growing percentage of the population who have allergies to gluten or a wheat sensitivity.
• Coconut Flour consists of the highest percentage of dietary fiber (58%) found in any flour. Wheat bran has only 27% fiber.
• Coconut Flour can help you reach a healthy weight. Ideal for those who follow a low-carb eating plan, coconut flour works well as part of a weight loss program because it has high fiber, and foods with high fiber can help promote a feeling of fullness.
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• Coconut Flour Blueberry Muffin Recipe
• *Adapted from Tiana
• Ingredients:
• 1/4 cup coconut flour, preferably sifted
• 3 eggs
• 2 Tbsp. melted butter or coconut oil
• 2 Tbsp. milk of your choice (I used raw, grass fed milk)
• 3-4 Tbsp. raw local honey (depending on how sweet you like yours)
• 1/4 tsp. salt
• 1/4 tsp. vanilla
• 1/4 tsp. baking powder
• 1/2 cup fresh or frozen organic blueberries
• Directions:
• Blend together eggs, butter, milk, honey, salt and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Fold blueberries into batter. Pour batter into greased muffin cups. It’s best not to use paper muffin cups as the muffins tend to stick to them. Greased silicone muffin cups work best. Bake at 400 degrees for 16-18 minutes. Makes 6 muffins.
• Serve with grass fed butter & raw honey. Enjoy!
• *Side note: If the batter seems too liquidy, you could use 1/3 c. coconut flour instead of 1/4 c.
• Let me know what you think!