Keto Coconut & Wild Blueberry Muffins
Serves 12
Prep Time: 10 min.
Cook Time: 25 min.
Ingredients
- 1 cup coconut flour
- 1/2 tsp. salt
- 1/4 cup sugar-free maple-flavored syrup or other sweetener
- 1 cup full-fat coconut milk
- 6 eggs
- 1/4 cup coconut oil or ghee, melted
- 2 tsp. vanilla extract
- 2 Tbsp. flax seeds
- 1 cup wild blueberries, fresh or frozen
Directions
- Wash your hands and preheat oven to 350 F.
- Allow frozen berries to defrost and drain in a strainer.
- Meanwhile, grease muffin tin or use paper or silicon liners.
- Whisk dry ingredients in a small bowl.
- Mix keto syrup, coconut milk, eggs, oil, and vanilla in another larger bowl.
- Add dry ingredients to wet, then stir in flax seeds and fold in blueberries.
- Divide batter into 12 muffin cups and bake for 20-25 minutes.
- Remove when tops begin to brown and a cake-tester comes out clean.
To Plate
Serve warm with a dollop of butter.
Remember to log optional ingredients separately in your journal.