Blueberry Coconut Muffins

IngredientsQtyProteinFatCHO
Almond flour - 3 cups
270g
51
144
12
Eggs, medium
3
16.5
13.5
1
Coconut milk, regular (20% fat) - 1/2 cup
120ml
2
24
3
Blueberries, frozen or fresh - 1 1/2 cups
180g
1
0
20
Erythritol - 1/2 cup
80g
0
0
0
Vanilla essence
1 tsp
0
0
0
Bicarbonate of soda
1 tsp
0
0
0

Total per serve

0 0 0

Serving Suggestions

Click on the serving suggestions below to calculate the totals for your meal.

Serving Suggestion Totals

0 0 0

Meal + Serving Suggestions Total

0 0 0

Makes 12 Muffins
per Muffin - main ingredients only:     170 cal   /   700 kJ 

  • Preheat the oven to 170 degrees. Grease a non-stick twelve hole muffin tin with butter or coconut oil.
  • Combine the almond flour and baking soda in a bowl.
  • Add the eggs, 1/2 cup of the blueberries, erythritol, coconut milk and vanilla essence to a food processor and process till mixed.
  • Add the almond flour to the wet mixture and combine. Fold through the rest of the blueberries.
  • Divide mixture across the muffin tin and place in the oven. Bake for 20-25 minutes, or until golden.
  • Cool in the tin and when cool enough to handle, gently twist to loosen them.
  • Cool on a cake rack then store in an airtight container. They can be frozen as well.

 

More about almond flour

Almond flour is made by grinding blanched almonds to a meal (without the skin). Almond meal is ground raw almonds (with the skin). Almond flour is lower in fibre than almond meal and gives a lighter product with baking. But either can be used in this recipe. Almond meal can be made at home if you have a blender or grinder. 1 cup of almonds will make about 1 1/4 - 1 1/3 cup of almond meal.

 

  • Prep time - 20mins
  • Cooking time - 25mins
  • Serves - 12

My Meal Matrix

Guest Plan

EXAMPLE MEAL MATRIX

Meal Protein Fat CHO
Breakfast ? ? ?
Lunch ? ? ?
Dinner ? ? ?
Totals ? ? ?

Create your own eating style...

Join NuMe today to receive your FREE NuMe e-guide!

Join Now