Low Carb Coconut Flour Muffins
This is a super easy yet delicious treat to bake! It is super low in carbs (only 7g per serving) with a whopping 11g of protein! The coconut flour and the protein powder create a fluffy texture without being too dense. It is gluten free and can be made dairy free as well.
It is a great portable snack or on the go meal! It is great by itself or I have enjoyed it with nut butter or as a treat topped with fresh fruit and yogurt!
Feel free to get creative and add more toppings/mix ins as well! Some I suggest would be fresh/dried fruit, chopped nuts, chocolate chips, spices etc!
Ingredients:
- 1/2 cup coconut flour
- 2 scoops (50g) protein powder (bone broth, collagen, grass fed whey or pea protein)
- 1/2 Tbsp baking powder
- 1/3 cup granulated erythritol sweetener
- 2 whole eggs
- 2 egg whites
- 1/2 cup (60g) mashed banana, applesauce, canned pumpkin, plain unsweetened Coconut or Greek Yogurt
- 1/4 cup unsweetened almond/cashew milk
- 1 tsp vanilla extract
- Optional: cinnamon, pumpkin pie spice, maple extract
- Optional: 150g (1 cup) blueberries, diced strawberries
- Optional: mini chocolate chips, chopped nuts, raisins or cranberries
DIRECTIONS:
Pre-heat oven to 350 F. In a large bowl, mix all dry ingredients together. In a separate bowl, beat the eggs, milk and vanilla well. Add the remaining wet ingredients and mix well until it is a smooth batter. Pour into a well sprayed Pyrex dish (square or circular) or muffin tins.
Bake at 350F for 25-30 minutes (depending on if you make muffins or a large cake). The sides should be lightly browned and a toothpick should come out of the center clean.
Nutrition Info:
Total calories for the entire recipe (using no additional ingredients):
790 calories: 54g Carbs (27g Fiber & 15g Sugar) /24g Fat/ 86g Protein
