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Light White Muffins

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Servings: 9
Description


If you want to purchase coconut flour from the store and can’t be bothered grinding it yourself, this recipe is another option. The light texture of these muffins lends them to many different flavors. You could try lemon poppy seed by using lemon extract and poppy seeds. Ginger also works well. Of course, blueberries are always a popular standby. This recipe uses a food processor rather than a bowl and blender. Light White Muffins can be found on pages 264-265 of the original Trim Healthy Mama book.

Ingredients
  • 2/3 cup coconut flour (store-bought)
  • 1 tsp aluminum-free baking powder
  • 6 eggs
  • 8 tsp TH Super Sweet Blend (8-10 tsp; or 1/3-1/2 tsp TH Pure Stevia Extract Powder, or combination of both)
  • 4 Tbs extra virgin coconut oil (melted)
  • 3 1/2 Tbs coconut milk (liquid, or unsweetened almond milk or water)
  • fresh berries (optional, can use frozen)
Instructions
  1. 1
    Put ⅔ cup store-bought coconut flour into food processor.
  2. 2
    Add 1 tsp baking powder.
  3. 3
    Turn food processor on for a few seconds, to remove lumps, and combine baking powder with flour.
  4. 4
    Add 6 eggs.
  5. 5

    Add 8–10 tsp TH Super Sweet Blend or ⅓ – ½ tsp TH Pure Stevia Extract Powder, or a combination of both.

  6. 6

    Add 4 Tbs melted coconut oil and 3 ½ Tbs liquid (either coconut milk, unsweetened almond milk, or even water if you don’t have either of the first two options).

  7. 7
    Process well until all lumps are removed and mixture is smooth.
  8. 8
    Add berries, if desired.
  9. 9
    Pour into well-greased muffin trays and bake at 350 for 20 minutes (5 minutes longer if using berries).
Read it online: https://trimhealthymama.com/recipe/light-white-muffins/