Low Carb Blueberry Muffins

Summer means berry season and who doesn't love muffins? So, let's combine these two awesome entities into one incredible grain, dairy and sugar free miracle! These muffins are Paleo, Keto and low carb, but what's even cooler about this recipe is that you can make easy tweaks to fit your goals. Ingredients, my tips and tricks are below. Enjoy!

Ingredients

• 1/2 cup Bob's Red Mill organic coconut flour
• 4 1/2 Tablespoons organic coconut oil
• 6 large eggs
• 4 Tablespoons water or any kind of milk 
•  1/2 teaspoon apple cider vinegar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon Himalania pink salt
• 2 Tablespoons Lakanto Monkfruit Sweetener 
• 1/2 cup washed blueberries 

Options:

• One more cool option I just tried: substitute 1/4 cup of arrowroot flour for 2 of the eggs: it'll change up the protein and carb count, but soften the 'egg' texture a bit and be more "muffin-y"... Fill 1/2 way for 12 muffins: Calories: 101 / Protein 2.5 grams, Carbs 4 grams and Fat 7 grams for that swap out. 
• I used 4 Tablespoons of Silk unsweetened coconut milk and another 2 Tablespoons of water since the coconut flour can be pretty absorbent
• If you're not worried about added carbs, use 2 Tablespoons of honey (I like the tart taste of blueberries and have tamed my tastebuds of sugar cravings by cutting carbs where I can, so I don't miss the honey)
• I used a bit of coconut butter to supplement the coconut oil because I'm sort of obsessed with the creamy vanilla taste it adds

Quick Tip:

• As much as I love 'warm from the oven' goodies, do your best to let these cool completely before eating. The coconut cream you'll want to slather on top won't melt and the cooling allows the ingredients to settle: win-win!
• If you do the swap of eggs for arrowroot flour, you can enjoy them warm from the oven!
• I don't use cupcake liners, I simply grease the pan cups with ghee/oil
• Use room temperature eggs and blueberries: it'll keep the melted coconut oil from firming up as you mix the ingredients. If not, no worries, it'll all melt into amazing goodness in the oven :)

Where's the sugar?

• Instead of honey, I use Monk Fruit. It's a 1-1 sugar replacement and bakes just like sugar without any glycemic hit or added non-nutritive calories

How to prepare:

• Preheat oven to 400 degrees
  
• Using two bowls, mix wet and dry separately, then combine
• Mix all ingredients thoroughly -- either by hand or with an electric mixer
• Gently fold blueberries into the batter
• Spoon into muffin tin greased with coconut oil or ghee
• Fill 2/3 full. Batter will be slightly stiff. If you see the coconut oil firming, don't worry
• Bake for 12-15 minutes until light brown on top
• Take them out to cool when they pass the toothpick test :)
• They'll keep covered on the shelf a couple of days, but then move them into the fridge if you'll be keeping them longer. But I doubt that will be the case :)  

Macronutrients as prepared from the recipe listed. Makes 12 magnificent muffins!

Calories: 105 per muffin    Protein: 4 grams    Carbohydrates:  2 grams   Fat: 9 grams