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Coconut Blueberry (or Raspberry) Muffins is for Breakfast.

Coconut Blueberry (or Raspberry) Muffins takes 15 minutes to prepare.

Coconut Blueberry (or Raspberry) Muffins takes 15 minutes to cook.

Coconut Blueberry (or Raspberry) Muffins makes 6 servings.

The ingredients for Coconut Blueberry (or Raspberry) Muffins are:

3 eggs (room temperature - important)
1/3 cup coconut flour
1/4 cup melted butter
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 cup sugar substitute equivalent
1/2 teaspoon baking powder
2-5 Tablespoons water (see instructions)
1/2 cup raspberries or blueberries

Here is how you make Coconut Blueberry (or Raspberry) Muffins:

Heat oven to 375? F. Prepare pan with a generous amount of butter. This recipe makes six "regular"-sized muffins. Whisk or beat the eggs until whites and yolks are well-mixed. Stream in the butter while continuing to whisk. Add salt and vanilla and mix until combined. Mix the remaining dry ingredients -- coconut flour, baking soda, and sweetener. Mix the dry and wet ingredients together. Now you will whisk in water, one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients like crazy. You want to get it to a consistency that will hold up the berries, but not be too thick. I usually end up using about 4 Tablespoons of water. Gently mix in the berries and divide among 6 muffin cups. Bake for about 15 to 18 minutes, or until just turning golden on top.Serving Size: makes 6 muffinsNumber of Servings: 6Recipe submitted by SparkPeople user SHERRIW70.

The nutritional information for Coconut Blueberry (or Raspberry) Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 134.5

• Total Fat: 10.5 g
• Cholesterol: 112.5 mg
• Sodium: 173.3 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 2.8 g
• Protein: 4.0 g

The dietary needs meet for Coconut Blueberry (or Raspberry) Muffins is Low Carb