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Trim Healthy Mama Muffins

I felt like having some muffins today so I pulled my Trim Healthy Mama book off the shelf. There were a few recipes I wanted to try. One was Blueberry Coconut Muffins on page 261.

It has taken me a while to try this recipe because of having to grind my own dried coconut (lazy, I know). I had some shredded coconut in the freezer that I purchased months ago for this recipe.
I have enjoyed many of the Trim Healthy Mama recipes but one little bother for me is how words like, pinch of this, splash of that, swirl, two shakes or three shakes, etc. are used.  We all have different strength behind those shakes, haha, but I’m learning.

My brain doesn’t work well that way. I need exact measurements or at least something like, “1/4-1/2 tsp”. 

This recipe says to grind the dried coconut until the blades won’t turn anymore. Um, okay . . .

Does that mean I’m suppose to have pressed-chunked coconut or fine coconut flour. Sometimes I think the sisters forget that they have been cooking this way for years and are speaking to an audience (at least for me) that haven’t. (I started my low-carb lifestyle January of 2013)

Back to the recipe, thankfully the next line says “Take 2 1/2 cups of the ground fine flour” so that gave me a hint.

My flour looked like this when I was done.
Ground Coconut Flour
Here’s how I made the muffins adding in exact measurements:

~Put 2 1/2 cups of the ground flour in a bowl
~Add 1/2 cup golden ground flax meal

~1 Tbl baking powder (aluminum free),
~1/4 tsp. xanthan gum
~2TBL + 2 tsp of Trim Healthy Mama Sweet Blend or sweetener of your choice
Use your hands to rub all ingredients to get all those lumps out. I actually used a whisk. I did have a few small ones here and there.

Now for the wet ingredients
~2 eggs (the recipe calls for 4 egg whites or 1/2 100% carton egg whites but I prefer the whole egg and it came out fine, really moist).
~1 cup water
~1 Tbs coconut oil

Blend all the wet ingredients. Add to dry ingredients. Mix and add some blueberries. I added 1 cup of the little blueberries from Costco.

I spooned these into cupcake liners. I got about 12 small muffins. I think next time I’ll put more into the muffin liners to make 9 muffins and double the recipe for a total of 18.

Bake in a 350 degrees oven for 35 minutes

Only two came out looking like they puffed a bit. The two in the first picture above, so adding more to the muffin liner I think will take care of the size.

The rest pretty much stayed how I put them in the liner.
The lighter ones are the Blueberry Coconut Muffins. They came out really moist and tasted good. I will not be lazy anymore and will make them more often.

I liked the Blueberry Coconut Muffins more than the Light White Muffins but both were good.
Muffins x2
The Light White Muffins call for a food processor which I don’t have. The first time I made these I stirred the batter. Not a good idea. When I took my first bite I nearly choked on the dryness.

So I made them again but this time used my Vitamix and they came out much better. Mine didn’t come out as moist as the Blueberry Coconut Muffins but the texture was much better using the Vitamix.

Lesson to self: don’t hand stir the batter when making Light White Muffins because they won’t come out light =)

I added a cup of mini frozen blueberries from Costco and that is why they are more like Light Green Muffins, hehe.
Trim Healthy Mama Muffins
Now off to enjoy one of those muffins!

UPDATE: I took these on a road trip and they held up pretty well. I put then in a mini cooler with an ice pack. They lasted 3 days. I ate them as snacks and for breakfast with some Greek yogurt. Kept me on track with my low-carb way of eating.



  1. How many net carbs per blueberry coconut muffin?

  2. I would say about 3-4 net carbs. A cup of frozen blueberries is about 14 net carbs and unsweetened shredded coconut is a little under 1 net carb per tbl.

    I'm going to have to weigh the coconut next time to find the exact amount of net carbs.


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