Egg coconut flour muffins
Enjoy these delicious and fluffy Egg Coconut Flour Muffins, packed with protein and a hint of cheddar. Made with simple ingredients like eggs, Greek yogurt, coconut flour, and baking powder, they're perfect for a quick breakfast or snack. Gluten-free and low-carb!
- 24 Mar 2025
- Cook time 20 min
- Prep time 10 min
- 6 Servings
- 7 Ingredients
These egg coconut flour muffins are a delightful and nutritious option for breakfast or a snack. They are low in carbs, gluten-free, and packed with protein, making them perfect for anyone following a low-carb, ketogenic, or gluten-free diet. The combination of eggs, Greek yogurt, and coconut flour creates a fluffy and moist texture, while the cheddar cheese adds a savory touch.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a 6-cup muffin tin or line it with silicone muffin liners to prevent sticking.
- In a large mixing bowl, crack the 4 eggs and whisk them until they are well-beaten.
- Add the 2 tablespoons of Greek yogurt to the beaten eggs and whisk until combined.
- Add a dash of salt and a dash of black pepper to the egg and yogurt mixture. Stir well to incorporate the seasonings evenly.
- Gradually sift in the 1 oz of coconut flour into the wet mixture, stirring continuously to prevent lumps.
- Add the 1/2 teaspoon baking powder and mix thoroughly until the batter is smooth and well-combined.
- Gently fold the 1/2 cup shredded cheddar cheese into the batter, ensuring it is evenly distributed.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
- Serve the egg coconut flour muffins warm or at room temperature. Enjoy them as a protein-packed breakfast or a savory snack!
Tips:
- Ensure the eggs are well beaten to incorporate more air, which helps make the muffins fluffier.
- You can replace cheddar cheese with your favorite cheese variety for a different flavor.
- Adjust the seasoning to your preference; add herbs like chives or parsley for additional flavor.
- Sift the coconut flour to avoid lumps and ensure even distribution in the batter.
- Check the muffins with a toothpick; if it comes out clean, they are done baking.
- For a non-dairy version, substitute the Greek yogurt with a dairy-free yogurt alternative.
Enjoy your delicious and healthy egg coconut flour muffins! These are best served warm and can be enjoyed on their own or paired with your favorite spread. They make a great meal prep option as they can be stored in the fridge and quickly reheated for a convenient snack or breakfast on-the-go.
| Nutrition Facts | |
|---|---|
| Serving Size | 54 grams |
| Energy | |
| Calories 100kcal | 5% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 1.75g | 0% |
| Fiber 0.48g | 1% |
| Sugar 0.59g | 1% |
| Fat | |
| Fat 7g | 9% |
| Saturated 3.12g | 10% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 130mg | 23% |
| Vitamin B1 0.03mg | 3% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 0.02mg | 0% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 0.52ug | 22% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.46mg | 3% |
| Vitamin K 0.37ug | 0% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.00mg | 0% |
| Iron, Fe 0.69mg | 6% |
| Magnesium, Mg 7mg | 2% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 66mg | 2% |
| Selenium, Se 15ug | 27% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 0.83mg | 8% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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