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Ingredients
Scale
- 1 cup wholesome yum coconut flour
- 1/3 cup besti monk fruit allulose blend (or 1/2 cup wholesome yum granulated allulose)
- 1 tbsp baking powder
- 1/4 tsp sea salt (or up to 3/4 tsp for a savory cornbread taste)
- 10 large eggs (at room temperature)
- 2/3 cup coconut oil (melted)
- 1 cup unsweetened coconut milk beverage (or any milk of choice)
- 1 tsp vanilla extract
- 3/4 cup blueberries (omit for the savory version)
Instructions
- Preheat the oven to 350°F (177°C) and line 10 muffin cups with parchment liners.
- In a large bowl, mix the coconut flour, allulose, baking powder, and sea salt together.
- Create a well in the center of the dry mixture. Add the eggs, coconut milk, coconut oil, and vanilla. Whisk together in the well, then combine with the dry ingredients until smooth. Gently fold in the blueberries.
- Fill the muffin cups evenly with the batter and bake for 20-30 minutes, or until a toothpick inserted comes out clean and the tops spring back.
Notes
Ensure eggs are at room temperature for best results.
For a savory version, increase sea salt to 3/4 tsp and omit blueberries.
- Prep Time: Not specified
- Cook Time: 20-30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 1g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg