Blueberry Coconut Flour Muffins
Moist and springy with less than 5 net carbs per muffin, these blueberry coconut flour muffins are going to become your next go-to low-carb muffin recipe.
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Ingredients
- 4 large eggs
- ⅓ cup canned coconut milk
- 2 teaspoons liquid stevia, optional
- 2 tablespoons coconut oil, melted
- 1 ½ teaspoons vanilla extract
- ½ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries
Instructions
Prep:
- Preheat oven to 350F and line a muffin pan with 8 paper liners.
Make the batter:
- Put all ingredients, minus the blueberries, in the order listed inside your blender or food processor and beginning at a slow speed and increasing as the ingredients incorporate, mix until smooth. Pausing the blender a few times to incorporate ingredients from the sides with a rubber spatula. Wait for a couple of minutes for the batter to thicken and the coconut flour to absorb some of the liquid.
- Add the blueberries and fold to combine.
Bake:
- Spoon the batter into 8 muffin tins and bake, for 22-25 minutes until a toothpick comes out clean and the tops are browned.
- Remove from the oven and allow muffins to cool down for 10 minutes prior to serving.
Store:
- Store leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 112kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 195mg | Potassium: 46mg | Fiber: 3g | Sugar: 3g | Vitamin A: 129IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
