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1/4 cup coconut oil, melted
2 teaspoons rice malt syrup
1/2 teaspoon vanilla extract
3/4 cups coconut milk
1/2 cup coconut flour, sifted
1/2 teaspoon baking powder
1/2 cup fresh blueberries, plus more for topping
Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease a six-hole muffin tray with coconut oil or line with baking paper.
Whisk together the eggs, coconut oil, rice malt syrup, vanilla and coconut milk together in a mixing bowl. Stir through the remaining ingredients.
Scoop the mixture evenly between the muffin holes and push a few more blueberries on top. Place in the oven to cook for 25-30 minutes or until slightly browned on top.