Are you ready to indulge in a guilt-free treat that satisfies your sweet tooth while keeping your health goals on track? These Coconut Flour Blueberry Protein Muffins are not only grain-free and paleo-friendly, but they are also bursting with flavor and packed with protein! Perfect for breakfast or as a snack, these delightful muffins are a must-try for anyone looking to elevate their baking game. With just 15 minutes of prep and a heavenly aroma wafting through your kitchen, you’ll be asking yourself why you didn’t make these sooner. Dive into this recipe and discover how easy it is to whip up a batch of these nutritious delights that will have everyone coming back for more!
Ingredients
- 1/2 cup coconut flour
- 1/2 cup protein powder
- 1/2 cup blueberries
- 4 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone muffin liners or parchment paper cups to prevent sticking.
- In a large mixing bowl, sift together the coconut flour, protein powder, baking powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- In a separate bowl, whisk the eggs until well beaten. Add melted coconut oil and honey (or maple syrup), mixing thoroughly to combine all wet ingredients.
- Gradually pour the wet ingredients into the dry ingredient mixture, stirring continuously to create a smooth, consistent batter. The mixture will be thicker than traditional muffin batter due to coconut flour's high absorption properties.
- Gently fold in the fresh blueberries, being careful not to crush them. Use a light folding motion to distribute berries evenly throughout the batter.
- Using a cookie scoop or large spoon, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Optional: Sprinkle a few additional blueberries on top of each muffin for enhanced visual appeal.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Can be frozen for up to 1 month.
Tips
- Sift the Dry Ingredients: Be sure to sift the coconut flour and protein powder together to avoid lumps and ensure a smooth batter. This step is crucial for achieving the perfect muffin texture.
- Use Room Temperature Eggs: For the best results, use eggs that are at room temperature. This helps create a better emulsion with the other wet ingredients, leading to a fluffier muffin.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so a gentle hand is key!
- Fresh vs. Frozen Blueberries: While fresh blueberries are ideal for this recipe, you can use frozen ones as well. If using frozen, do not thaw them beforehand to prevent the batter from turning blue.
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the recommended baking time. They are done when a toothpick inserted in the center comes out clean.
- Cool Completely: Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack. This helps them set properly and prevents them from becoming soggy.
- Storage Tips: Store your muffins in an airtight container to keep them fresh. They can be enjoyed at room temperature for up to three days, or you can refrigerate them for up to five days. For longer storage, freeze them for up to one month!
Nutrition Facts
Calories: 160kcal
Carbohydrates: 10g
Protein: 8g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 85mg
