Cran-Blueberry Coconut Muffins

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coconut muffins, Cran-Blueberry Coconut Muffins
coconut muffins, Cran-Blueberry Coconut Muffins

Cran-Blueberry Coconut Muffins

The cran-blueBerry coconut muffins are completely grain-free and loaded with superfood nutrition.  This is low in carbohydrates, fat burning and keto friendly.   Baking with coconut flour can be tricky as you need a lot more liquid than normal but you will get the hang of it as you follow recipes like this!
These look, smell and taste amazing.  I know you will LOVE them!!
coconut muffins, Cran-Blueberry Coconut Muffins

Cran-Blueberry Coconut Muffins

Prep

Cook

Total

Yield 6 muffins

Ingredients:

1/2 cup organic coconut flour

1/4 tsp (dash) xanthan gum

1/2 tsp non-aluminum baking powder

Dash of pink salt

3 full dropper fulls of liquid Stevia

1 tsp of Cinnamon

4 pasture-raised eggs at room temperature

1 tbsp organic vanilla

2 tbsp organic virgin coconut oil (melted or liquid form)

1/4 cup frozen raw cranberries

1/4 cup frozen raw organic blueberries

15 Tbsp filtered water, added one Tbsp. at a time to adjust consistency

 Servings:  6 muffinscoconut muffins, Cran-Blueberry Coconut Muffins 

Directions:

Step #1:  Spray muffin tins with nonstick spray and preheat the oven to 350 degrees.

Step #2:  In a large bowl combine all dry ingredients.

Step #3:  In a seperate bowl add the eggs and whisk well. Add the vanilla and coconut oil (or melted and cooled butter) to the eggs and beat together.

Step #4:  Pour the egg mix into the dry ingredients while stirring so the coconut flour does not clump up.

Step #5:  Add the stevia, honey, and cinnamon and continue to stir.

Step #6:  Stir in the water one tablespoon at a time and mix until the batter is not thick and sticky. Coconut flour's high fiber content will quickly soak up the moisture, so go quickly and use your judgment as to extra amounts of water. I would err on the side of more wet (but not runny) batter since the dough thickens as it sits and cooks. You don't want hockey puck muffins!

Step #7:  Add the berries and stir.

Step #8:  Spoon the batter into the muffin tins and bake at 350 degrees for 20-25 minutes.

You may need to cook them longer if you had runnier batter; the muffins are done when the tops are brown and slightly firm to the touch, not mushy.

My muffins turned out soft and moist on the inside, but next time I'm going to add some apple butter or applesauce for a richer taste rather than full-on water. The rule I've found experimenting with coconut flour is to make the batter moister since a typical (non-coconut) batter consistency tends to turn out too dry due to the high fiber.

It is an interesting trial and error baking process since I am adjusting other coconut flour recipes which all call for a ton of butter and/or eggs.

***Nutritional info does not include optional ingredients.***

***The nutrition info for this recipe is based on the linked ingredients above**

Courses Breakfast

Nutrition Facts

Serving Size 1 muffin

Amount Per Serving

Calories 136

% Daily Value

Total Fat 9 g

14%

Total Carbohydrates 6 g

2%

Dietary Fiber 1 g

4%

Sugars 4 g

Protein 5 g

10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

coconut muffins, Cran-Blueberry Coconut Muffins

 

coconut muffins, Cran-Blueberry Coconut Muffins

 

coconut muffins, Cran-Blueberry Coconut MuffinsDr. Jockers

Dr. David Jockers is a doctor of natural medicine, functional nutritionist and corrective care chiropractor. He currently owns and operates Exodus Health Center in Kennesaw, Georgia. He has developed 6 revolutionary online programs with thousands of participants.

Categories

Breakfast

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coconut muffins, Cran-Blueberry Coconut Muffins

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