Low-Carb Blueberry And Coconut Muffins

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Blueberry muffins are enjoyed by many as a breakfast staple. What makes these muffins unique, besides them being low-carb and gluten-free, is that butter is substituted with avocado. Avocado not only lowers the calorie content but it also yields a softer, moister muffin. The coconut flour replaces the all-purpose flour and offers a mild coconut flavor – delicious with any super-food like blueberries which have a high nutritional value. The blueberries can be replaced with raspberries too.

As coconut flour has a high moisture content and different brands of coconut flour vary, it is imperative that you add the water gradually until the desired consistency is required – just firm enough to hold up the blueberries. Furthermore, it is important to use eggs at room temperature as the eggs will disperse more evenly into the batter, making for even cooking and a lighter texture (because the eggs trap air). Don’t be tempting to add too many blueberries – this will result in a mushy muffin.

Store the muffins in an airtight container on paper towel. Yields 6 muffins.

INGREDIENTS

  • 3 large eggs (room temperature – important)
  • ⅓ cup coconut flour
  • 1 ripe avocado​​, mashed
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 tablespoons maple syrup
  • ½ teaspoon baking powder
  • 2 and 6 Tablespoons water
  • ½ cup ​blueberries or raspberries

INSTRUCTIONS

  • Preheat oven to 375° F and prepare the muffin pan with a generous amount of non-stick spray. If you are using cupcake liners or silicone muffin cups you still will need to grease them.
  • Whisk or beat the eggs until the whites and yolks are well-mixed. Add the avocado gradually a spoonful at a time while continuing to whisk.
  • Add the salt and vanilla into the mix until combined.
  • Add maple syrup to the mixture and whisk to combine.
  • Mix the remaining dry ingredients — coconut flour and baking soda.
  • Mix the dry and wet ingredients together.
  • Whisk in the water, one tablespoon at a time – until the desired consistency is achieved.
  • Gently mix in the berries and divide among 6 muffin cups. Alternatively, divide the batter among the muffin cups then push the blueberries, equally divided, into the batter.
  • Bake for about 15 to 18 minutes, or until just turning golden on top. Less time is needed if individual silicone muffin cups are used.
  • Cool for at least 30 minutes on a cooling rack. Serve warm.
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