My brain still wants that firm muffin texture, you know what I mean? So loving a grain-free muffin was hard to do until I made these beauties.
I used my popular Low Carb Pina Colada Muffin recipe with a few little changes. I upped the shredded coconut and psyllium a bit to add more bulk and used sparkling water for dairy-free.
The flavor is great, considering there's no milk or fat, but feel free to use whatever liquid you have on hand.
I also cut the original recipe in half but you can double it back easily and they freeze really well.
I just don't need that many muffins in the house, grain-free or not. My will power is sadly lacking and I tend to forage at midnight. Can you relate?
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Blueberry Coconut Muffins, gluten-free, grain-free, sugar-free, dairy-free, xanthan gum free
Prep Time 10 min. Bake Time 30 min. Total Time 40 min.
Makes 6 muffins
1/2 cup almond meal, grind almonds to soft flour in a spice grinder or Vitamix
1/4 cup gluten free coconut flour
1/2 teaspoon salt
2 teaspoons aluminum free baking powder
1 teaspoon psyllium husk, ground
1/2 cup organic shredded unsweetened coconut
1/4 cup Stevia Baking Blend or equivalent sweetener of choice.
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
1/2 cup Perrier sparkling water or coconut milk
1 cup fresh blueberries, tossed with an additional tablespoon of coconut flour, set aside
Instructions: Preheat oven to 375 degrees F Line muffin tin with papers or grease and flour.
- In a large bowl, whisk well to combine the dry ingredients.
- In a small bowl, beat the eggs, add the vanilla, lemon juice, sparkling water or coconut milk and mix.
- Don't forget to toss the blueberries with an additional tablespoon of coconut flour! That will keep them from sinking to the bottom of your muffins.
- Pour the wet ingredients into the dry ingredient bowl. Stir to combine and then add the floured blueberries and gently fold in. The batter should be thick and spongy.
- Spoon the batter into the muffin papers and fill to the top.
- Bake at 375 degrees F. for 10 minutes. Reduce heat to 350 degrees F. and bake for 20-30 minutes or until lightly browned.
- Allow to cool before eating for best texture.
- Store tightly covered.