Ingredients
Dry Ingredients
- 1 cup Wholesome Yum Coconut Flour
- 1/3 cup Besti Monk Fruit Allulose Blend
- 1 tbsp Baking powder
- 1/4 tsp Sea salt (or up to 3/4 tsp for a savory cornbread taste)
Wet Ingredients
- 10 large Eggs (at room temperature - this is important!)
- 2/3 cup Coconut oil (melted)
- 1 cup Unsweetened coconut milk beverage (or any milk of choice)
- 1 tsp Vanilla extract
Optional
- 3/4 cup Blueberries (omit for the savory version)
Instructions
- Preheat the oven: Set your oven to 350 degrees F (177 degrees C). Prepare 10 muffin cups by lining them with parchment liners to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the coconut flour, Besti Monk Fruit Allulose Blend, baking powder, and sea salt. Stir thoroughly to ensure even distribution of rising agents and salt.
- Add wet ingredients: Create a well in the center of the dry mix. Add eggs, coconut milk, melted coconut oil, and vanilla extract into the well. Whisk these wet ingredients together initially to break up the eggs, then stir the mixture into the dry ingredients until fully combined and smooth. If using blueberries, gently fold them in at this stage to avoid crushing.
- Fill muffin cups and bake: Evenly spoon the batter into the prepared muffin cups, filling each nearly to the top. Bake for 20 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back when touched lightly.
Notes
- Ensure eggs are at room temperature for better batter consistency and rise.
- Omitting blueberries transforms these into a savory muffin—adjust sea salt amount accordingly.
- Use parchment liners to avoid muffin sticking and ease cleanup.
- Allow muffins to cool slightly before removing them from the tin to maintain their shape.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
