Recipe

Coconut Flour Muffins (Blueberry)

Light and tender blueberry muffins made with coconut flour deliver a naturally sweet, grain-free breakfast treat.

Coconut Flour Muffins (Blueberry)

Total time

30 min

Servings

10

Net carbs

5.5g

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Ingredients

What you need

Adjust servings

10 servings
10
  • 1 cup Wholesome Yum Coconut Flour
  • ⅓ cup Besti Monk Fruit Allulose Blend
  • 1 tbsp Baking powder
  • ¼ tsp Sea salt ((or up to 3/4 tsp for a savory cornbread taste))
  • 10 large Eggs ((at room temperature - this is important!))
  • ⅔ cup Coconut oil ((melted))
  • 1 cup Unsweetened coconut milk beverage ((or any milk of choice))
  • 1 tsp Vanilla extract
  • ¾ cup Blueberries ((omit for the savory version))

Instructions

How to cook it

Prep timer

30:00

Cooking cue

Cook eggs just until set so they stay tender instead of rubbery.

  1. Preheat the oven to 425F and line or lightly grease the pan you plan to use.
  2. 1. Heat your oven to 350°F and prepare 10 muffin cups with parchment liners.
  3. 2. Whisk coconut flour, sweetener, baking powder, and salt together in a large mixing bowl.
  4. 3. Create a hollow in the center of the dry mixture, add room-temperature eggs, coconut milk, melted coconut oil, and vanilla, then whisk in the well before stirring everything together until smooth.
  5. 4. Fold blueberries gently into the batter.
  6. Cook eggs just until set so they stay tender instead of rubbery.
  7. 5. Divide batter among the prepared muffin cups and bake 20-30 minutes until a toothpick inserted in the center emerges clean and tops spring back when touched.
  8. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

Wholesome Yum · IMPORTED

https://diet.driv.space/recipes/coconut-flour-muffins-blueberryWholesome Yum reference: https://www.wholesomeyum.com/coconut-flour-muffins/

Rated 4.54/5 from 71 ratings on Wholesome Yum. Method rewritten in-house; see source for the publisher's original.