Jennifer's Gluten-Free Blueberry Cake Bites

8 30 76
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 12
Jennifer's Gluten-Free Blueberry Cake Bites
Health Highlights


1/4 cup Coconut flour (organic)
1/4 tsp Baking powder, gluten-free (organic)
3 medium Egg (organic)
3 tbsp Butter, salted (organic, melted)
1/4 cup Maple syrup, pure (organic)
1/4 tsp Sea salt, fine (organic)
1/4 tsp Vanilla bean powder (organic)
1/2 cup Blueberries (wild, organic, or can use dried blueberries)


1) Preheat oven to 375 degrees.
2) Lightly spray a 12 cup “mini” muffin pan with organic coconut oil, or line with “mini” paper muffin cups and spray lightly.
3) In a bowl, mix the coconut flour and baking powder.
4) In a separate bowl, blend eggs, melted butter, maple syrup, sea salt and vanilla bean powder until smooth.
5) Slowly add the dry ingredients, coconut flour and baking powder, to the wet ingredients and mix until there are no lumps.
6) Gently fold in the blueberries and stir until evenly distributed.
7) With a spoon, scoop the batter into the prepared muffin cups, filling until just over half full.
8) Bake the muffins for about 12-15 minutes, or until a toothpick inserted into the center comes out clean. Keep your eyes on them as they will cook fast being “mini's”.
9) When fully cooked, take them out of the oven and let cool for a few minutes before placing them on a cookie rack.

10) Enjoy warm! :)

Nutrition Facts

Per Portion

Calories 76
Calories from fat 39
Calories from saturated fat 22.3
Total Fat 4.3 g
Saturated Fat 2.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.2 g
Cholesterol 55 mg
Sodium 79 mg
Potassium 84 mg
Total Carbohydrate 7.8 g
Dietary Fiber 1.0 g
Sugars 6.5 g
Protein 1.9 g

Dietary servings

Per Portion

Meat Alternative 0.1

Energy sources


Meal Type(s)