Coconut flour blueberry muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 63.6
  • Total Fat: 4.6 g
  • Cholesterol: 55.8 mg
  • Sodium: 33.3 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.2 g

View full nutritional breakdown of Coconut flour blueberry muffins calories by ingredient


Introduction

Low carb muffins Low carb muffins
Number of Servings: 12

Ingredients

    4 tbsp Simple truth Organic Coconut Flour
    .25 cup (8 fl oz) Yogurt, plain, whole milk
    3 large Egg, fresh, whole, raw
    2 tbsp Butter, unsalted
    2 tbsp Heavy Whipping Cream
    .25 tsp Vanilla Extract
    .25 tsp Almond Extract (by CRANKYGIRL)
    .25 tsp Baking Powder
    1 cup, unthawed Blueberries, frozen (unsweetened)

Directions

Preheat oven to 400 *F. Blend eggs, butter, yogurt, whipping cream, vanilla and almond extract and salt in a large bowl. While whisking, slowly add coconut flour, sugar and baking powder to mixture until well blended. Pour in frozen blueberries and stir, ensuring blueberries do not clump together. Line cupcake pan with liners and fill half ful. Bake 15 min or until wooden toothpick inserted comes out clean. Let cool in pan 2-3 min then transfer to wire rack. Allow to cool completely before serving.

Serving Size: 12 Muffins

Number of Servings: 12

Recipe submitted by SparkPeople user LYRIVERA.