Blueberry Coconut Muffin with Malt Flour


  • 3 eggs
  • 2 tsp rice malt syrup
  • 1/4 cup coconut oil, melted
  • 1/2 tsp vanilla extract
  • 3/4 cup coconut milk
  • 1/2 cup Nunweiler’s Malt flour
  • 1/2 tsp baking powder
  • 1/2 cup fresh blueberries

Preheat oven to 350F, grease muffin trays or line. Whisk together the eggs, coconut oil, rice malt syrup, vanilla and coconut milk in a mixing bowl. Stir remaining ingredients in. Scoop mixture evenly between muffin trays and place a few blueberries on the top of each muffin. Place in oven to bake for 25-30 minutes or until top is slightly browned.