Low Carb Coconut Muffins
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- 6 eggs
- 4 tbsp. melted butter
- 4 tbsp. melted coconut oil
- 1/4 cup almond milk
- 1.5 tbsp. vanilla extract
- 1/2 cup sugar substitute, granulated
- 2/3 cup coconut flour
- 1 tsp. baking powder
- 1/2 tsp. salt
Preheat the oven to 375. Whisk together the eggs, butter, coconut oil, almond milk, vanilla extract, and sugar substitute.
In another bowl, whisk together the coconut flour, baking powder, and salt. Slowly add the coconut flour to the wet ingredients and stir to incorporate. The batter will be thick.
Pour into prepared standard muffin tin.
Bake for 20-25 minutes until cooked through.
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