Nut Free, Low Carb Blueberry Coconut Muffins


Nut-free low carb muffins! These easy and delicious blueberry coconut muffins can also be made dairy free simply by using coconut oil instead of butter. Make these for a great breakfast!

(1 votes, average: 5.00 out of 5)
Nut Free, Low Carb Blueberry Coconut Muffins


  • 2/3 cup coconut flour
  • Sweetener equivalent to 1/2 cup sugar
  • 1/4 cup unflavored whey or egg white protein powder
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 6 large eggs
  • 1/3 cup melted butter or coconut oil
  • 1/3 to 1/2 cup water
  • 1 tsp vanilla extract
  • 3/4 cup fresh blueberries
  • 1/4 cup toasted shredded coconut (unsweetened)


  1. Preheat the oven to 350F and line a muffin pan with silicone or parchment muffin liners.
  2. In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder and salt.
  3. Stir in the eggs, butter, 1/3 cup of the water, and the vanilla extract. If your batter is very thick, stir in more water, 1 tbsp at a time (low carb batters are thicker than their convention counterparts. It should be scoopable but not pourable).
  4. Gently fold in the blueberries and divide batter among prepared muffin cups. Sprinkle the tops with the toasted coconut and press lightly to adhere.
  5. Bake about 25 minutes, or until lightly browned and firm to the touch. Remove and let cool 15 minutes before serving.

Yield: 12

Food energy: 135 kcal

Total fat: 9.03g

Calories from fat: 81

Carbohydrate: 6.05g

Protein per serving: 5.68g

Total dietary fiber: 2.67g

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