Carbquik Coconut Mini-Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
2 cups Carbquik 1.25 cups erythritol1/4 tsp salt1.25 cups Shredded Unsweetened Coconut 1 tsp Vanilla Extract 1 tsp coconut extract 3/4 cup 1 % Milk2 Tbsp heavy cream1 Large egg1/4 cup Coconut Oil - melted3 - 5 drops liquid stevia (optional)
In a large bowl, whisk together Crabquik, erythritol, and salt.
Make a well in the dry ingredients and pour in milk, coconut oil, egg, vanilla and coconut extracts. Whisk until the ingredients start to come together, then add in coconut. Mix until batter is uniform and no streaks of flour remain visible. If dough is too dry, add the heavy cream one Tbsp at a time until dough is not dry.
Using a cookie scoop, divide batter evenly into prepared muffin cups. Sprinkle each muffin with 2-3 tsp shredded coconut.
Bake for 15-17 minutes, until muffins are set and a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs attached.
Transfer muffins to a wire rack to cool completely.
Serving Size: 36 mini-muffins
Make a well in the dry ingredients and pour in milk, coconut oil, egg, vanilla and coconut extracts. Whisk until the ingredients start to come together, then add in coconut. Mix until batter is uniform and no streaks of flour remain visible. If dough is too dry, add the heavy cream one Tbsp at a time until dough is not dry.
Using a cookie scoop, divide batter evenly into prepared muffin cups. Sprinkle each muffin with 2-3 tsp shredded coconut.
Bake for 15-17 minutes, until muffins are set and a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs attached.
Transfer muffins to a wire rack to cool completely.
Serving Size: 36 mini-muffins
Nutritional Info Amount Per Serving
- Calories: 56.8
- Total Fat: 4.7 g
- Cholesterol: 5.4 mg
- Sodium: 65.1 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 8.4 g
- Protein: 1.9 g
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