Sugar Free Blueberry Muffins with coconut flour

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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

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

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.