Egg coconut flour muffins
These egg coconut flour muffins are a fluffy and nutritious option, combining the savoury flavour of cheddar cheese with the protein of eggs and the smooth texture of Greek yogurt. Perfect for breakfast or as a low-carb snack, they are easy to prepare and gluten-free.
Cook time 20 min
Prep time 10 min
Ingredients:
4 eggs2 tbsp greek yogurt
1 dash salt
1 oz coconut flour
1/2 tsp baking powder
1/2 cup cheddar cheese
1 dash black pepper
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.
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!
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.
Egg coconut flour muffins FAQ:
Bake the muffins in a preheated oven at 375°F (190°C) for 15-20 minutes. They are done when they are golden brown and a toothpick inserted in the center comes out clean.
To check for doneness, insert a toothpick into the center of the muffins. If it comes out clean or with a few crumbs (but not wet batter), they are fully baked.
Coconut flour absorbs more liquid than other flours. If substituting, use a different flour in a 1:4 ratio (1 cup of another flour for every 1/4 cup of coconut flour) and adjust the liquid ingredients accordingly.
Store the muffins in an airtight container in the fridge for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Yes, you can add finely chopped vegetables like spinach, peppers, or zucchini. Ensure they are as dry as possible to avoid affecting the texture of the muffins.
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.
Nutrition per serving
6 ServingsCalories 100kcal
Protein 8g
Carbohydrates 1.75g
Fiber 0.48g
Sugar 0.59g
Fat 7g
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