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Healthy Coconut Flour Muffins

Healthy Coconut Flour Muffins

Tender and healthy coconut flour muffins with a fine coconut flavor. They are gluten-free, free of classic flour or added oil. These fit muffins belong to my most favorite at all and are absolutely easy to prepare.

Healthy coconut muffins can be served as a breakfast or packed as a morning snack. Thanks to coconut flour they contain high level of fiber, so they will bring you a feeling of satiety after the first bit. In addition, they promote digestion and deliver a lot of nutrients to the body. They also have a relatively high protein content and a low fat content on the other hand.

Muffins hold their shape nicely, and even though there is no oil inside them, they aren't dry at all, and once again it is due to coconut flour in the right ratio to the other ingredients. I recommend baking them in silicone muffin molds. From this recipe, you will get 6 muffins, so if you want to make a full dose of 12 pcs, just double the amount of ingredients. Coconut flour muffins can finally be decorated with a fit protein mousse made from chickpea water (aqafaba) and protein powder. It tastes like a marshmallow foam and you can choose its flavor depending on what protein you use. I prefer to use vanilla or coconut flavor.

Try these easy and healthy coconut flour muffins with blueberries and make sure to write a comment about how did you like it.

Ingredients

  • 1/4 cup coconut flour (I recommend this one)
  • 3 eggs
  • 3 Tbsp applesauce
  • 3 Tbsp honey/maple syrup (I recommend this one)
  • 1/2 tsp vanilla extract
  • 1 tsp baking powder (or bicarbonate soda)
  • 100g (3.5oz) blueberries (fresh or frozen)
  • Protein mousse:
  • 1/4 water from canned chickpea
  • 1 scoop protein powder (any flavor)*

Instructions

  1. In a bowl, stir all the ingredients for muffins together and spoon them to the silicone molds.
  2. Bake muffins for 20 minutes at 200 degrees Celsius (392 degrees Fahrenheit) until golden. If you have a thicker tube, check it out after 15 minutes to burn out.
  3. Until muffins are baked, you can prepare protein mousse.
  4. Decant canned chickpea and use 1/4 of the water for 6 muffins.
  5. In a bowl, blend the chickpea water with a hand blender at high speed for 10-15 minutes until a stiff mousse is formed.
  6. Finally, stir the protein powder into the mousse.
  7. Decorate the chilled muffins with this mousse.
  8. Store unused mousse in a refrigerator.
  9. * instead of protein, you can use a sweetener according to your taste and vanilla extract or cocoa
Preparation time30 minutes
Yields6 muffins
Nutritional information / 1 muffin
Calories110 Kcal
Carbohydrates13 g
Fiber3 g
Proteins7 g
Fat3 g