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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 134.5
  • Total Fat: 10.5 g
  • Cholesterol: 112.5 mg
  • Sodium: 173.3 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 4.0 g

View full nutritional breakdown of Coconut Blueberry (or Raspberry) Muffins calories by ingredient
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Coconut Blueberry (or Raspberry) Muffins

Submitted by: SHERRIW70


Number of Servings: 6

Ingredients

    3 eggs (room temperature - important)
    1/3 cup coconut flour
    1/4 cup melted butter
    1/2 teaspoon vanilla
    1/4 teaspoon salt
    1/4 cup sugar substitute equivalent
    1/2 teaspoon baking powder
    2-5 Tablespoons water (see instructions)
    1/2 cup raspberries or blueberries

Directions

Heat oven to 375 F. Prepare pan with a generous amount of butter. This recipe makes six "regular"-sized muffins.

Whisk or beat the eggs until whites and yolks are well-mixed. Stream in the butter while continuing to whisk. Add salt and vanilla and mix until combined. Mix the remaining dry ingredients -- coconut flour, baking soda, and sweetener. Mix the dry and wet ingredients together. Now you will whisk in water, one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients like crazy. You want to get it to a consistency that will hold up the berries, but not be too thick. I usually end up using about 4 Tablespoons of water. Gently mix in the berries and divide among 6 muffin cups. Bake for about 15 to 18 minutes, or until just turning golden on top.

Serving Size: makes 6 muffins

Number of Servings: 6

Recipe submitted by SparkPeople user SHERRIW70.






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