Coconut Blueberry Muffins (Coconut Flour Muffins)
With juicy blueberries and coconut flakes, these blueberry muffins are moist and full of flavor! You'll never know they are gluten free, flourless, sugar free, low carb, and keto.
Ingredients
- 6 large eggs
- ⅔ cup granulated monk fruit sweetener (or other sugar substitutes that are a 1:1 sugar ratio)
- ¼ tsp salt
- ⅓ cup coconut oil
- ⅔ cup coconut milk
- 1½ tsp vanilla
- ¾ cup coconut flour
- ⅜ tsp gluten free baking powder
- ⅓ cup unsweetened coconut flakes
- ¾ cup fresh or frozen blueberries
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, mix egg, erythritol, salt, coconut oil, coconut milk, and vanilla.
- Add coconut flour, baking powder, coconut flakes, and blueberries to the batter. Mix until there are no more lumps.
- Spray muffin pan with nonstick spray (or use liners). Scoop muffin batter in heaping ¼ cup fulls and place in the muffin pan. Bake for 25 to 30 minutes. They are done when the muffins are springy.
Kori's Tips
Helpful Hints
- Scoop a heaping ¼ measuring cup full of batter into muffin cups.
- IMPORTANT: this is a thicker batter - a toothpick test will not work. The muffins are done when they are slightly springy when touched, approximately 25 to 30 minutes.
- You can substitute other berries in place of blueberries. You can also use frozen berries. Do not thaw frozen berries before using.
Nutrition
Serving: 1muffinCalories: 157kcalCarbohydrates: 17.9gProtein: 5.1gFat: 12.9gCholesterol: 93mgSodium: 92mgFiber: 13.6gSugar: 2.5g
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