Posted in Food

Coconut Flour Blueberry Muffins ( + Chocolate Version)

This recipe is so good!  The best one I have tried so far.  The original recipe was for blueberry muffins, but the base works well for other flavors.  I forgot I had this recipe until the other day when I was craving Costco muffins.  They might not be as big, but the definitely satisfied my want for a good blueberry and chocolate, chocolate chip muffins.  Also, I think the blueberry version would be really good with a streusel topping.


Blueberry Muffins


  • 8oz cream cheese, softened at room temperature
  • 3/4 cup butter, softened at room temperature
  • 8 eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup Xylitol or Erythritol (or 2 TBS Pyure Stevia and Erythritol blend)
  • 20 drops English Toffee Stevia
  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1-1 1/2 cups fresh blueberries

For half chocolate

  • 2 TBS unsweetened cocoa powder
  • 20 drops chocolate stevia*
  • 1-1 1/2 cup dark chocolate chips (I like Lilly’s)

*(Can sweeten to taste with a granulated sweetener)


  1. Preheat oven to 350
  2. Cream together cream cheese and butter, add sweeteners and vanilla. Slowly beat in eggs one at a time.
  3. In a separate bowl whisk together coconut flour and baking soda.
  4. Combine the wet and dry until everything is incorporated
  5. Add blueberries, or, divide the batter in half.
  6. Add blueberries to one half and the cocoa powder, extra sweetener and chocolate chips to the other half.
  7. Bake in a medium muffin tin (well greased or with paper liners) for 25-30 minutes or until a toothpick comes out clean.
  8. ENJOY!

Store in the refrigerator or freeze.

Posted in Food

Paleo Banana Muffins

These are so yummy.  Perfect for breakfast or a snack.  My daughter loves them and they are very easy to make.

These are delicious with added chocolate chips are any nut of choice.


3/4 cup almond flour
1/4 cup coconut flour
3/4 tsp baking soda
3/4 tsp baking powder
1 tsp cinnamon (optional)
2 TBS melted coconut oil
2 large eggs
1 tsp vanilla extract
1/4 cup maple syrup (for zero glycemic use 1-2 droppers of SweetLeaf English Toffee Stevia) 
2 very ripe mashed bananas

Preheat oven to 350 and prepare a muffin tin with cupcake papers.
Mix together dry ingredients and set aside.
Mix together wet ingredients until smooth.
Add dry to wet and mix until well combined.
Divide into 12 muffin cup tin (about an ice cream scoop worth).
Bake for 20-25 minutes until tops are just browning and a cake tester comes out clean.

Yields 12 medium muffins.

This makes a great loaf of banana bread too!  Just bake in a bread pan for 45-55 minutes.