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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 183.3
  • Total Fat: 13.2 g
  • Cholesterol: 199.3 mg
  • Sodium: 77.9 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 3.7 g
  • Protein: 6.7 g

View full nutritional breakdown of Sugar Free Blueberry Muffins with coconut flour calories by ingredient
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Sugar Free Blueberry Muffins with coconut flour

Submitted by: MUNKEE0411

Introduction

Cooking with Coconut flour by Bruce Fife

Please note I took the original recipe and quarupled it and used sun crystals instead of stevia for those who have the cookbook.
Cooking with Coconut flour by Bruce Fife

Please note I took the original recipe and quarupled it and used sun crystals instead of stevia for those who have the cookbook.

Number of Servings: 14

Ingredients

    Eggs - 12
    Sun Crystals - 16 packets
    Coconut Milk - 8Tbs or 1/2cup
    Bob's Redmill Coconut flour - 1cup
    Butter (melted) - 1 stick
    Vanilla Extract - 1tsp
    Baking powder - 1tsp
    1 cup frozen Blueberries

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Directions

Mix together eggs, coconut milk, sun crystals, butter, vanilla well. Mix in coconut flour (sifted) and baking powder. Fold in blueberries. Make sure that thye are thawed out and dry before you fold them in. Bake at 400F for 16-18 minutes.

I filled up the tin to the top (I have a standard 12 muffin/cupcake tin) and it made about 14 muffins. Give or take a few muffins depending on how generous you fill up the tins.

Number of Servings: 14

Recipe submitted by SparkPeople user MUNKEE0411.






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  • 1 of 1 people found this review helpful
    tried it using 1/2 cup of blue agave instead of sun crystals and whole wheat flour instead of coconut flour and mostly egg whites. Turned out great. Thanks for the recipe. - 12/13/10

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