Low Carb/Paleo Blueberry Muffins
Serves 6
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. 3 eggs @ room temp (Please make sure your eggs are room temperature)
  2. 1/3 cup coconut flour
  3. ¼ cup melted pastured grass-fed butter or ghee
  4. ½ teaspoon vanilla
  5. ¼ teaspoon salt
  6. ¼ cup sugar substitute equivalent (Stevia, Xylitol, Sweet Leaf Liquid)
  7. ½ teaspoon baking powder
  8. 3-4 Tablespoons water
  9. ½ cup blueberries
Directions
  1. Heat oven to 375° F. Use muffin pan with muffin cups.
  2. 1) Whisk or beat the eggs until whites and yolks are well-mixed. Stream in the melted butter while continuing to whisk. Add salt and vanilla and mix until combined. If using liquid sweetener (preferred, as it is zero carb), add at this point.
  3. 2) Mix the remaining dry ingredients -- coconut flour, baking powder, and sweetener if using powder.
  4. 3) Mix the dry and wet ingredients together. Now you will whisk in water, one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients like crazy. You want to get it to a consistency that will hold up the berries, but not be too thick. I usually end up using about 4 Tablespoons of water.
  5. 4) Gently mix in the berries and divide among 6 muffin cups. Bake for about 18 to 22 minutes, or until just turning golden on top.
Notes
  1. I found this recipe on About.com and modified it slightly. I make it using Xylitol and frozen blueberries. The muffins are delicious with a mild coconut flavor. Using Stevia would be 2 net carbs per muffin. Perfect for Paleo and sugar free.
Notes
  1. The muffins will slightly crumble but do not taste "diet". Feel free to try different berries, rasberries, cranberries, etc with this recipe.
  2. Yummy!
Adapted from About.com
Adapted from About.com
Cherry Hill Health Coach LLC | Nancy Tilelli http://www.cherryhillhealthcoach.com/

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