Low Carb Muffins


When practicing a whole foods lifestyle, low carb muffins can be a great grab and go item. After so many mornings of various egg recipes, our muffin recipe section will give you the freedom from your typical egg breakfast.

Our healthy low carb muffin recipes will provide you with nutrient dense whole food nutrition without the cheap fillers, processed sugars, hydrogenated oils and chemicals that often accompany the so called Healthy Muffin

I remember purchasing those Costco muffins several years ago thinking I was doing something healthy for my body. I found myself just eating the top and tossing the rest. Trying to eat the bran only and saving the others for the kids. What a terrible mistake that was! The bran tasted edible but only because of the dangerous heart damaging hydrogenated oil that was added! Now that I've discovered flax muffins made with real ingredients, I'm a much happier, healthier person.

Enjoy the muffins and do share if you have a fabulous recipe you think we might all enjoy.

Blueberry Coconut Muffins

Our first submission is from Angela. I tried Angela's blueberry coconut muffins and I was pleased to find that they are moist and very tasty. They keep me satisfied for several hours. A pat of butter on warm low carb muffins are a little slice of heaven! I was impressed with Angela's knowledge of cinnamon as a blood sugar stabilizer. Kudos Angela! You've got it!


  • 6 eggs (room temperature)
  • 2/3 cup coconut flour
  • 1/2 cup melted butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 cup xylitol (It helps to grind the granules in a coffee grinder before using. It will turn to a powdered sugar consistency and will combine well.)
  • 1 teaspoon aluminum free baking powder
  • 4-10 tablespoons of water (see below)
  • 1 cup of blueberries fresh or frozen
  • 1 tablespoon cinnamon (optional but a great blood sugar stabilizer and adds extra flavor)


Heat oven to 375 degrees. This recipe should yield anywhere from 12-14 muffins. Place cupcake papers in muffin pan or generously butter the muffin pan. If you use cupcake papers, expect your muffins to stick a bit as you unwrap them.

  • In large bowl, beat eggs together until yolks and whites are combined. Add melted butter to eggs and continue to whisk. Add salt, vanilla and cinnamon and mix until combined.
  • In another bowl, mix remaining dry ingredients (coconut flour, baking powder and xylitol).
  • Now slowly pour the dry ingredients into the large bowl, and combine well with the egg mixture. Once wet and dry ingredients are combined well, whisk in the water, one tablespoon at a time. Don't be surprised if the coconut flour absorbs the wet ingredients. You want the consistency that will allow the berries to float but not be too thick.
  • Gently mix the berries into the muffin batter. Divide among your muffin cups. I usually fill each one about 3/4 full. Bake for 14-16 minutes or until golden on top.
  • Remove from oven, add a slab of butter to your muffin and enjoy!

Submitted by Angela, CA

Thank you Angela for so generously sharing your recipe with us

Easy Cream Cheese Blueberry Muffin Bites


  • 2 8oz. Containers Whipped Cream Cheese
  • 1/2 cup Sweetener (I use Xylitol-powdered in coffee grinder
  • 2 eggs
  • 1/2 tsp. vanilla
  • ½ Cup Fresh or Frozen Blueberries


Soften cream cheese by leaving out for a few hours. Some use the microwave but I’m an anti microwave user. Add other ingredients. Beat with mixer until smooth. Pour into 12 lined muffin pans. Bake at 350 for 20 min.

Other variations are easy for this one. Experiment with cocoa, pumpkin and other flavors you might enjoy.

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