These low-carb muffins are nut-free and kid-approved. They are wonderfully soft and can be made into mini loaves or pancakes as well!
- 1 cup milk (any milk or milk substitute will do – I used 3.25% milk but original recipe calls for coconut milk)
- 4 large eggs
- ¼ cup powdered sweetener (I used this one: Amson’s Naturals Powdered Monk Fruit with Erythritol ) plus ¼ cup sugar free syrup (this was gifted to me by a client: Steeves Maples sugar free syrup)
- OR ½ cup granulated sweetener of choice
- 1 tbsp vanilla exract
- ¾ cup coconut flour
- 1 tbsp salted butter, melted (or any oil of choice in liquid form – add ¼ tsp salt if using unsalted butter or coconut oil)
- 1 tsp baking soda
- Preheat oven to 350-F. Line muffin tins with parchment or foil liners, or grease very well.
- In a medium bowl, whisk eggs with hand mixer. Then, whisk in milk, sweetener(s), vanilla extract, coconut flour, butter and baking soda.
- If the batter is extremely thick and difficult to mix, add 1-2 tablespoons of water (or milk).
- Scoop batter into prepared tins. Note: I used mini muffin tins which I greased – the batter did stick to the edges.
- Bake muffins in preheated oven about 18-20 minutes, or until a toothpick inserted in centre comes out clean. Start checking around the 15-minute mark.
- Cool the muffin tray 5 mins on a cooling rack, then transfer muffins directly to cooling rack and cool another 10 minutes. Enjoy!
Makes 9 large muffins or about 28 mini muffins (I made 24 mini muffins plus 2 mini loaves).
1 large muffin or 3 mini muffins = 3 fats (group 7)
Note: these muffins also have protein due to the eggs. The exchanges are calculated based on the total macronutrients, the highest being fat in this case.
Adapted from a recipe from: www.healthyrecipesblogs.com