Moist Coconut Flour Muffins (Gluten Free)

 I needed to find something other than eggs for breakfast. Something that I could grab, on the go that actually tasted good. Something that I could change up with different flavors if I wanted to.

I found this recipe!  I stumbled across this from SlenderKitchen. I follow several blogs on facebook and often I see so many I have to try. I am very very glad I tried this one. I have made these about 4-5 times now and this time I made a double recipe.

I would love to hear about your experiences with this recipe along with what you decided to add to change it up!

I tweaked her recipe slightly to just add in some berries.

Image represents a double batch

Ingredients:

• 6 eggs
• 4 tbsp. melted butter 
• 4 tbsp. melted coconut oil 
• 1/4 cup almond milk ( I used unsweetened coconut milk)
• 1.5 tbsp. vanilla extract 
• 1/2 cup sugar substitute, granulated 
• 2/3 cup coconut flour 
• 1 tsp. baking powder 
• 1/2 tsp. salt 

Addition Options

• 1 cup of berries- your choice
• If berries are frozen and rather juicy may need to add a couple TBL spoons more of coconut flour - start with one T at a time.

 Directions:

1. Preheat the oven to 375. 
2. Whisk together the eggs, butter, coconut oil, almond milk, vanilla extract, and sugar substitute. 
3. In another bowl, whisk together the coconut flour, baking powder, and salt. 
4. Slowly add the coconut flour to the wet ingredients and stir to incorporate. 
5. The batter will be thick. fold in any additions (Berries etc)
6. Pour into prepared standard muffin tin. 
7. Bake for 20-25 minutes until cooked through.
• Depending on your Muffin Size you may have to cook this longer.

The Nutrition Values below include 1 cup of Blueberries and the use of coconut milk in place of the almond milk.