Coconut Muffins Gluten free
3 organic eggs
3 tbl. Melted butter
2 tbsp. coconut milk
3 tbs. raw coconut crystals (I found this at Whole Foods. Your health food store may have it too)
¼ tsp. unrefined salt (I use Celtic sea salt)
¼ teasp. Organic vanilla extract
¼ cup sifted coconut flour
¼ tsp aluminum free baking powder
Preheat oven to 400 degrees
Blend together eggs, melted butter, coconut milk, coconut
crystals, salt and vanilla. Sift coconut flour together with the baking powder into the mixture. Stir until there are no lumps. Spoon batter into muffin tin. I find these stick, even if you use coconut oil in the tin, so lining with paper is a good option. Otherwise, I just scrape out what’s left and eat the crumbs!
Bake 12-15 minutes until toothpick comes out clean.
Makes 6 delicious low glycemic, gluten free muffins!
100 calories, 7 grams of carbs, 3 grams of fiber
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