BLUEBERRY COCONUT MUFFINS
These tasted high carb! They have that sort of fudgy consistency that
is often in high-carb, sugary muffins.
It was the coconut oil and coconut milk that accomplished that, I believe. Pretty awesome recipe! I didn’t use much coconut oil either. Remember with Blogger, if you click on the images, you will get a nice, gigantic image! :) I forgot to use the gelatin (1 1/2 tsp) in this recipe, but the muffins turned out great anyway!
3/4 cup frozen blueberries (175 mL)
1 tbsp Gluten-Free Bake Mix
2, (15 mL)
2 tsp baking powder (10 mL)
1/8 tsp
salt (0.5 mL)
2 eggs
1/2 cup
coconut milk (canned) (125 mL)
(I used light as that was all I had - regular is fine too)
1/4 cup granulated sweetener, of choice (60 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
3 tbsp melted coconut oil (45 mL)
1 tsp vanilla extract (5 mL)
1/4 cup
shredded coconut - can leave it out! (60 mL)
Preheat
oven to 375°F (190°C).
Place
blueberries over a colander and allow to thaw a bit (especially if the
blueberries have been frozen a while and are covered in ice). They will drain slightly … discard the
liquid. Be ready to stir the 1 tbsp (15
mL) Gluten-Free Bake Mix 2 into the berries shortly.
In
medium bowl, combine Gluten-Free Bake Mix 2, baking powder and salt.
In
food processor or bowl with mixer, process or mix eggs. Add erythritol, coconut milk, liquid sweetener, coconut oil
and vanilla extract; process. Add the
dry ingredients; process. Stir in the coconut. Combine the prepared blueberries
and the bake mix. Stir into the muffin
batter. Fill 10 muffin cups 3/4 full.
Bake about 20 minutes or until turning golden on the edges (will be
golden brown underneath) and the muffin will no longer give much when poked
lightly with a finger.
Yield: 10 muffins (with regular coconut milk, calories go up 10.0, carbs go down a titch to 6.4 g)
1 muffin
187.9
calories
5.2
g protein
14.9
g fat
0.8 g fiber
6.8
g net carbs