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| Servings |
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)
Ingredients
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Instructions
- 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.
Recipe 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.
