Flourless Blueberry Pecan Muffins
A delicious muffin treat that is low carb and luscious.
Ingredients
- 3 large eggs
- ½ cup full-fat cottage cheese blended smooth if you prefer
- 3 tablespoons coconut flour
- 1 tablespoon ground flaxseed OR 1 tsp. psyllium husk powder optional for texture
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 –2 tablespoons honey or low-carb sweetener to taste
- 1/4 cup fresh blueberries can use frozen, do not thaw
- 2 tbsp chopped pecans
Instructions
- Preheat oven to 325°F (175°C). Line a muffin tin with paper liners or grease well.
- Blend wet base: In a medium bowl, whisk together eggs, cottage cheese, vanilla, and honey until smooth. (For an extra fluffy texture, blend in a blender or food processor.)
- Add dry ingredients: Stir in coconut flour, flaxseed or psyllium husk, and baking powder until fully incorporated. The batter will thicken slightly.
- Fold in mix-ins: Gently stir in blueberries and pecans.
- Divide batter evenly among muffin cups.
- Bake for 20-35 minutes, until the tops are golden and a toothpick inserted in the center comes out mostly clean.
- Cool completely on a wire rack before removing from liners (they firm up as they cool).
Notes
If the muffins seem too moist, add 1 more teaspoon coconut flour or bake a few minutes longer.
For a sweeter muffin, increase honey or use 1–2 tablespoons of a sugar-free sweetener.
These store well in the fridge for up to 5 days or freeze for longer storage 5.3 carbs per serving
For a sweeter muffin, increase honey or use 1–2 tablespoons of a sugar-free sweetener.
These store well in the fridge for up to 5 days or freeze for longer storage 5.3 carbs per serving