It’s recipes like this one that make me really not miss eating bread, although this particular recipe did undergo a slight identity crisis. I started off wanting to create a paleo bagel, changed my mind and decided to make muffins, but stubbornly decided to use my cute little mini donut pan instead of a muffin pan. I’m complicated like that. So, if you’re interested in a bagel-turned-muffin-cooked-in-a-donut-pan-recipe, keep on reading!
The combination of the coconut flour, coconut oil, and blueberries give these muffin bites a nice sweet flavor. No need to add in sweetener or honey! If you’re new to paleo or low-carb eating, you’ll find that you can taste the natural sweetness in many foods as your palate adjusts to eating real, whole foods. I tend to buy wild blueberries, which are smaller and slightly lower in carbohydrate than regular blueberries, but you can use whatever you like. A chopped up strawberry or two or any other sort of berry would also work well here.
This recipe comes together very quickly. I throw everything in the blender, but you could also use a hand mixer or even mix everything by hand. The consistency of the dough should be similar to cookie dough. The coconut flour and chia seeds are incredibly hydrophilic, so they will soak up the liquid and a dough should form very quickly.
Do you want to know the best part of this recipe? Each mini muffin has 42 calories and approximately 1.27g of net carbs! That’s not something you’ll find at the grocery store or bakery. If you follow Atkins, a delightful breakfast would be a big cup of coffee or tea with 4 mini muffins topped with cream cheese. Following paleo or you don’t handle dairy well? I’m right there with you! I made a delicious dairy-free tahini spread to top the muffins. Stay tuned for the recipe!
- Preheat oven to 350 degrees F.
- In a standing blender, combine all ingredients except for blueberries. Blend on high for 30 seconds, or until a dough forms.
- Transfer dough from blender to a mixing bowl, making sure to scrape excess dough from the sides of the blender. Add blueberries to dough and mix well.
- Fill each mold of a mini donut pan with approximately 1 tablespoon of dough.
- Bake for 10 minutes and then allow muffins to cool down before serving.
- Recipe yields 10-12 mini muffin bites.