Blueberry Coconut Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 90.0
- Total Fat: 5.5 g
- Cholesterol: 40.8 mg
- Sodium: 37.0 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.6 g
- Protein: 1.9 g
View full nutritional breakdown of Blueberry Coconut Muffins calories by ingredient
Introduction
This low carb muffin is a very moist, sweet, guilt free treat to enjoy with coffee or tea in the morning or as a healthy low-carb, wheat-free treat throughout the day! You won't believe your taste buds with this one. Yum yum! This low carb muffin is a very moist, sweet, guilt free treat to enjoy with coffee or tea in the morning or as a healthy low-carb, wheat-free treat throughout the day! You won't believe your taste buds with this one. Yum yum!Number of Servings: 12
Ingredients
-
1 medium banana
1 unsweetened 4oz cup applesauce
1/8 cup Coconut Almond Milk
2 large eggs
1/8 cup liquid coconut oil
2Tbsp coconut flour
1Tbsp milled flaxseed
1-2 tsp cinnamon
1/4 tsp baking powder
2 packets stevia in the raw
1 cup frozen blueberries
1/4 cup unsweetened coconut flakes
Tips
Only 4.4 net carbs per muffin by my calculation!
This is a dairy free, and wheat free treat! Hope you enjoy!
Directions
Slice the banana and then mash it with a fork until it is a smooth mix. Add the snack cup of unsweetened applesauce, 1/8 cup of coconut almond milk, 2 eggs, and 1/8 cup coconut oil and mix well.
In a separate bowl stir all the dry ingredients together.
Pour the dry ingredients into the first bowl with the wet ingredients, mixing well.
Add the frozen blueberries and the 1/4 cup of coconut flakes.
Line 12 muffin cups with paper liners and spray the liners with cooking spray. (This is optional, it just makes the muffins easier to remove)
Pour an even amount of the batter in the 12 cups.
Cook in 350 oven for 15 to 25 minutes, or until tops are slightly golden brown or a toothpick comes out clean.
Top with a little whipped cream and enjoy!
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MICHELLELPM777.
In a separate bowl stir all the dry ingredients together.
Pour the dry ingredients into the first bowl with the wet ingredients, mixing well.
Add the frozen blueberries and the 1/4 cup of coconut flakes.
Line 12 muffin cups with paper liners and spray the liners with cooking spray. (This is optional, it just makes the muffins easier to remove)
Pour an even amount of the batter in the 12 cups.
Cook in 350 oven for 15 to 25 minutes, or until tops are slightly golden brown or a toothpick comes out clean.
Top with a little whipped cream and enjoy!
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MICHELLELPM777.