Berry Coconut Flour Muffins {THM:S}
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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.
PRINTABLE RECIPE
Yields 12 Muffins
Save RecipeIngredients
- 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
- Preheat oven to 350 degrees.
- In a small bowl, mix all dry ingredients together and set aside.
- 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.
- 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.
- Bake for 20-25 minutes. Let muffins cool a bit before removing from pan. Store in an airtight container in refrigerator.
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