Carrot Pineapple Muffin

3 eggs

2 tablespoons (30 ml) butter or coconut oil, melted

6 tablespoons (60 g) crushed pineapple

2 tablespoons (30 ml) heavy cream or coconut milk

40 drops stevia

1 tablespoon (15 ml) honey (optional)

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/2 teaspoon vanilla extract

1/4 cup (32 g) coconut flour, sifted

1/4 teaspoon baking powder

1/2 cup (45 g) shredded carrot

1/4 cup (28 g) pecans, chopped

Preheat oven to 400 degrees F (200 C). Blend together eggs, butter, cream, stevia, honey, salt, cinnamon, nutmeg, and vanilla.  Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps.  Fold in carrot and pecans. Pour batter into greased muffin pan or paper cups.  Bake for 25 minutes.

Yield: 6 muffins

Per muffin: 12 g fat, 3.5 g net carbs, 4 g protein, 138 calories.

Recipe adopted from the book Cooking With Coconut Flour: A Delicious Low-Carb Gluten-Free Alternative to Wheat by Bruce Fife

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