Do you love muffins? Then you’re in for a treat! These muffins are so moist and delectably delicious. Plus – like most of my recipes – they are quick and easy to make. They’re also Paleo, low carb, and Keto friendly (only 2 grams of carbs per muffin!), and keep for several days in the fridge. Enjoy!
Coconut Blueberry Muffins
Servings: 12
Calories: 57kcal
Equipment
- 12 parchment paper muffin liners (optional)
- 12 cup muffin tin
- 1 large mixing bowl
Ingredients
- 2 Tbsp butter or coconut oil melted
- 3 eggs
- 2 Tbsp coconut milk
- 30 drops liquid monk fruit or stevia 1 full dropperful, or to taste
- ¼ tsp sea salt
- ¼ tsp vanilla extract
- ½ tsp lemon extract optional
- ¼ cup coconut flour
- ¼ tsp baking powder
- ½ cup organic blueberries
Instructions
- Preheat oven to 400°F.
- In large bowl, mix butter/coconut oil, eggs, coconut milk, monk fruit or stevia, salt, vanilla, and lemon extract if using.
- Add coconut flour and baking powder, and mix thoroughly until there are no lumps.
- Line muffin tin with parchment paper liners, if using (recommended for easy removal and cleanup), or grease muffin tins.
- Pour batter into muffin pan.
- Bake for 15 minutes.
- Let cool, and serve!
Nutrition
Calories: 57kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 47mg | Sodium: 79mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.4mg
