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I like muffins (and miss them while on low carb), and so I thought this would be a
These are similar in taste and texture to "real" muffins. They are slightly sweet, and don't really taste much like coconut. This is a basic recipe that could probably be varied with fruit (blueberries?)or by using lemon or almond extract and a sprinkle of poppy seeds.
My kids are my taste-testers and they all liked these. My toddler kept gobbling and looking for more, and she is pretty picky about what she will eat. So I thought I would throw out this recipe for others to try.
One note: I do not use sucralose or other AS. But I recorded how many packets of sweetener for those who do use them-the conversion is easy that way.
2 tablespoons plus 2 teaspoons of coconut flour
1/2 teaspoon baking powder
5 packets of stevia
2 tablespoons butter, melted
1 tablespoon water
1/2 teaspoon vanilla extract
How To Prepare:
Preheat oven to 325F
Combine the dry ingredients in a small bowl.
Beat in eggs and remaining ingredients until smooth.
Lightly grease 10 mini muffin cups.
Bake for 7-10 minutes Be sure to check at 7 minutes, as these are tiny and tend to bake quickly.
**I made mine in my toaster oven, so baking time might be different if made in a standard size oven
I haven't tried it yet, but I think this could make a decent blueberry muffin if one or two thawed/drained frozen berries were placed into the batter before baking.
Number of Servings:
10 mini muffins
Carbs per serving - include all nutritional information if known:
For the whole recipe: 14g carb 8g fiber 12g protein 30g fat