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Berry Coconut Flour Muffins {THM:S}


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Berry Coconut Flour Muffins on a plate on the table.

A friend of mine (hi Terri!) gave me this recipe and these muffins are SO good. Terri fixed these when we went to visit her a while back and they were delicious. I told her I had to  have the recipe!

Once I looked the ingredients over, I knew that I could adjust a little and make this THM friendly. I tried and they turned out great. Yeah! The only adjustment I had to make to the original recipe was replacing the honey with Truvia and adding a little almond milk to make up for the moisture.

I have only used blueberries in these, but Terri says that strawberries are yummy to. If you use blueberries, only use 4-5 berries on top of each muffin. Since this is an S recipe, you don’t want to overdo the blueberries since they are an E food. 4-5 blueberries sprinkled on top are more than enough to make this recipe wonderful. Enjoy!

BERRY COCONUT FLOUR MUFFINS (THM:S)

  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup Truvia (or 1/3 cup honey)
  • 6 eggs (room temperature is best)
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla
  • 1/4 cup unsweetened almond milk (omit if you use honey above)
  • 1 cup berries (blueberries, strawberries, etc.)

1. Preheat oven to 350 degrees.

2. In a small bowl, mix all dry ingredients together and set aside.

3. In a medium bowl, beat eggs, then mix in melted coconut oil, vanilla, (and honey if using).  Add dry ingredients and mix well. Let sit for 3-5 minutes, until coconut flour has absorbed the liquid.

4. Scoop batter into well greased, 12 cup muffin pan. Sprinkle 4-5 berries on top of each muffin. If desired, mix a little Truvia and cinnamon together and sprinkle on top of muffins.

5. Bake for 20-25 minutes. Let muffins cool a bit before removing from pan. Store in an airtight container in refrigerator.

Berry Coconut Flour Muffins (THM:S)

PRINTABLE RECIPE

Yields 12 Muffins

Berry Coconut Flour Muffins {THM:S}
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Ingredients

  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup Truvia (or 1/3 cup honey)
  • 6 eggs (room temperature is best)
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla
  • 1/4 cup unsweetened almond milk (omit if you use honey above)
  • 1 cup berries (blueberries, strawberries, etc.)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix all dry ingredients together and set aside.
  3. In a medium bowl, beat eggs, then mix in melted coconut oil, vanilla, (and honey if using). Add dry ingredients and mix well. Let sit for 3-5 minutes, until coconut flour has absorbed the liquid.
  4. Scoop batter into well greased, 12 cup muffin pan. Sprinkle 4-5 berries on top of each muffin. If desired, mix a little Truvia and cinnamon together and sprinkle on top of muffins.
  5. Bake for 20-25 minutes. Let muffins cool a bit before removing from pan. Store in an airtight container in refrigerator.

Nutrition

Calories

1376 cal

Fat

86 g

Carbs

157 g

Protein

3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://sherigraham.com/berry-coconut-flour-muffins-thms/

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8 Comments

  1. Thank you for sending this recipe out! My daughter wanted to bake so we whipped these together! OH WOW! They are fast and yummy! I'm sending it onto family and friends suggesting they whip a batch together for a healthy snack!
  2. do they need to be fresh berries or can they be frozen? Looking forward to trying this recipe! Thanks!

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