I had one today with a bit of cream cheese along with my steaming cup of coffee and I was in heaven. They come together in snap and in under 20 minutes you will have a fresh fruit muffin waiting for you.
Now you may look at the quantity of flour and go, WHAT? Only 1/3 cup for 6 muffins ? Yes, just 1/3 cup is all you need. Coconut flour acts like a moisture sponge so a little goes a long way. The key is to get the right liquid to flour ratio so you don't have sopping wet muffins or bone dry ones. I found that 2 tablespoons of coconut milk (though almond milk will work too) is enough. The 3 eggs really carry the weight of adding moisture to the recipe.
So if you are ready, let's get started.
*adapted source recipe: Sugar-Free Coconut Raspberry Muffins
WHAT YOU NEED
3 eggs at room temperature
1/4 cup unsalted butter, melted and cooled to room temperature
2 tablespoons coconut or almond milk
1 tablespoon pure vanilla extract1/3 cup coconut flour
1/4 teaspoon salt
1/4 cup sugar substitute; I used Erythritol
1/2 teaspoon baking powder
1/2 cup fresh blueberries
HEAT oven to 375° F. P
LINE 6 muffin cups with paper liners
IN LARGE BOWL, whisk together eggs, butter, milk and vanilla extract until thoroughly combined
IN MEDIUM BOWL, whisk together flour, salt, sweetener and baking powder
ADD blueberries to dry ingredients and toss until coated
FOLD dry ingredients into wet ingredients
LET batter rest for 5 minutes
WITH ICE CREAM SCOOP, fill each muffin cup evenly with batter
BAKE 18-20 minutes until tops spring back when touched
LET COOL in pan 10 minutes then transfer muffins to cooling rack
STORE cooled muffins in a ziploc bag or sealed container in the fridge and eat within a wk