It’s Labor Day weekend! Here in Northern Virginia, the weather has given us a little break and we have actually had a couple cool mornings. Once Fall hits, my cravings for hot beverages and sweets increases. I can’t tolerate caffeine very well so I drink decaf organic coffee or green tea. I saw a commercial for blueberry muffins on television and they looked so good! Or course, I had to ask my daughter to make me some that I could eat.
First draft of Blueberry Muffins
The first go-around, we used a recipe that called for coconut flour, 2 tablespoons of coconut oil, and 1 egg. This trial recipe turned out a little on the dry side. They were edible and tasted okay, but you really needed some liquid to keep it from sticking in your throat. And so we tried again…This time we used a little more oil, and another egg and it had a much better consistency!
We each sat on our back deck and ate one as our dogs ran around the back yard. The adjustments we made to the original recipe made the muffins more moist. We froze the rest next to our zucchini muffins. These are an easy thing to grab for breakfast, to pack in our lunch boxes for school/work or to have after dinner for dessert.
Being prepared with choices for those times when you are in a rush but craving something is critical to sticking to your eating plan. Here are some tips from a previous post along these lines that may be useful.
- Preheat the oven to 350 degrees
- Combine the coconut flour, baking soda, stevia, and salt in a bowl
- Add the blueberries, coconut oil, egg, and milk
- Stir to combine
- Place about 3 tbsp. of batter into the muffin tins
- Cook for 20-25 minutes
Nutritional Info| Calories: 105 Fat: 7 S.Fat: 5.5 Carbs: 7.6 Fiber: 4.25 Sugar: 1.6 Protein: 3 Net Carbs: 3.35