Who isn’t tempted sometimes by a big, fluffy muffin oozing with ripe blueberries? You know the ones, those jumbo-size muffins that are found in any bakery on any street in any city. Oftentimes, they actually look a lot better than they taste, as they can be overly sweet or a little on the dry side. And if you eat all of it, you have eaten your carb and calorie allowance for the whole day! Well, these low carb “bakery-style” blueberry muffins will satisfy that bakery muffin craving without all the sugar and flour. A breakfast you can feel good about. Read more
Muffins are the ultimate quick and easy breakfast, especially with small children in the house. I love these coconut flour-based chocolate chip muffins because they’re full of good nutrition, but they feel like a treat. I used freeze dried berries, as fresh berries can add too much moisture, which makes the muffins too soggy in the end. Freeze dried berries are available in many grocery stores and snack aisles.
3/4 cup coconut flour
1/2 cup shredded coconut, unsweetened
3/4 cup Swerve Sweetener or other erythritol
1 tbsp baking powder
1/4 tsp salt
6 large eggs
1/3 cup Kelapo coconut oil (or other quality coconut oil), melted
1/2 cup almond milk or water
1 tsp vanilla extract
1 cup freeze dried raspberries
3 ounces extra dark chocolate chips or chunks
Preheat oven to 350F and line a muffin pan with paper liners (parchment works particularly well and comes off more easily after baking).
In a large bowl, whisk together the coconut flour, shredded coconut, sweetener, baking powder and salt.
Stir in eggs, coconut oil, almond milk and vanilla extract, then stir in raspberries and chocolate chips or chunks.
Divide batter among prepared muffin cups and bake 20 minutes, or until lightly browned and firm to the touch. Remove and let cool 15 minutes before serving.