Coconut Flour Blueberry Burst Muffins with Lokanto Monkfruit
Indulge in these keto-friendly, moist muffins bursting with juicy blueberries, sweetened with Lokanto monkfruit. Made with coconut flour, these low-carb treats are perfect for your ketogenic lifestyle. Savor guilt-free snacking with these melt-in-your-mouth delights that are gluten-free and bursting with flavor.
ingredients
- 2 cups coconut flour
- 1/2 cup Lokanto monkfruit sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
- 1 cup fresh or frozen blueberries
steps
- 1.
Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners.
- 2.
In a large mixing bowl, combine coconut flour, Lokanto monkfruit, baking powder, and sea salt.
- 3.
In a separate bowl, whisk together melted butter, eggs, vanilla extract, and almond milk until well combined.
- 4.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
- 5.
Gently fold in the blueberries, being careful not to crush them.
- 6.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- 7.
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- 8.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
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