I can’t wait to try a lot of recipes from this blog! Carrot muffins, banana bread, and zucchini bread, all with coconut flour. A bunch contain honey, so I’ll be substituting for that, but this one I made pretty much as written. According to fatsecret, each muffin has 103 calories, 8.2 g fat, 5.7 g carbohydrate, 3.1 g fiber, 2.6 net carbs, and 4.7 g protein.
While the original recipe was quite good, I modified the recipe to increase the vanilla (with the lesser amount, I found that the egg and coconut flavours dominated). The blueberry stevia drops helped the blueberry flavour to stand out, too. Letting the coconut flour soak in the liquid ingredients gave the muffins a spongier and less gritty texture – I plan to do this in general with coconut flour recipes.
These are great plain, with butter, or topped with low-carb sweetened condensed milk (made as written with erythritol and 1/16 tsp. powdered stevia instead of the stevia drops).
Makes 6 Muffins
3 extra-large eggs
2 tablespoons butter or extra virgin coconut oil, melted
2 tablespoons coconut milk, homemade or canned (I used whole goat milk one time and unsweetened soy milk another – use whatever milk suits you)
30 drops liquid extract stevia, preferably blueberry flavoured
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup coconut flour
1/4 teaspoon baking powder
1/2 cup blueberries, rinsed and dried thoroughly (I used frozen blueberries)
In large bowl, mix eggs, butter, milk, stevia, salt, and vanilla. Add the coconut flour and stir well. Set aside for 20 minutes.
Meanwhile, line your muffin tin with muffin cups or grease it well.
Add the baking powder to the coconut mixture and mix well. Stir in the blueberries.
Pour batter into the prepared muffin tins and bake at 400 degrees F for about 15 minutes. Let the muffins cool for at least 30 minutes before eating them for best flavour. They keep well at room temperature for a few days.