Grainless Blueberry Muffin

Nutrition Facts
Grainless Blueberry Muffin
Serving Size
 
12 g
Amount per Serving
Calories
168.9
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6.9
g
43
%
Cholesterol
 
124
mg
41
%
Sodium
 
114.5
mg
5
%
Carbohydrates
 
23
g
8
%
Fiber
 
12.9
g
54
%
Sugar
 
7.2
g
8
%
Protein
 
5.8
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 12

Ingredients:

  • 12 muffin papers or coconut oil nonstick cooking spray
  • 2/3 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 8 eggs - cage free, all natural, beaten
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons maple syrup
  • 1/2 cup erythritol
  • 1/2 cup coconut milk
  • 1/2 cup coconut butter softened
  • 1 cup blueberries
  • 1/4 cup almond meal (for topping)
  • 1/2 cup slivered almonds (for topping)
  • 1 tablespoon maple syrup (for topping)
  • 1 tablespoon erythritol (for topping)
  • 2 tablespoons coconut butter softened (for topping)

Directions:

  • Heat oven to 350F degrees. Prepare a 12 muffin tin pan, lining each muffin cup with muffin papers, or spray with coconut oil nonstick cooking spray.
  • In a large bowl whisk together coconut flour, salt, baking powder, and cinnamon. Create a well in the center of the dry ingredients and add the eggs, vanilla, maple syrup, erythritol, coconut milk and coconut butter.
  • Whisk together the liquid ingredients in the center and then whisk in the dry ingredients. Keep whisking for 1-2 minutes or use a handheld electric mixer.
  • Fold in the blueberries and let the mixture sit for 5 minutes.  The batter will thicken as the coconut flour absorbs the liquid. 
  • Combine all ingredients for the topping if desired and set aside.
  • Using a spoon, evenly distribute muffin batter between 12 muffin cups in the tin.
  • Sprinkle the topping (if using) evenly on each of the muffins.
  • Bake for 35 minutes and serve warm.

Notes:

Baking often requires a small amount of either maple syrup or raw honey for consistency. Replacing it completely with stevia or erythritol is possible, but won’t usually yield the same moisture content and flavor.
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