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Unusually Fluffy Muffins (Dairy-Free)

February 1, 2015 By elviira 22 Comments

Unusually Fluffy Muffins With Natvia | Low-Carb, So Simple!

This is one of the recipes I’ve wanted to publish for a very long time since I really haven’t had any dairy-free basic muffin recipe. I just love basic recipes because they leave lots of space for variations. You can let your imagination fly and add vanilla extract or other extracts, berries, nuts, chocolate chips, cocoa powder, berry powders, sugar-free jam or flavorings or anything you happen to have in your pantry at that moment. Moreover, basic muffins are great bases for frostings. Make a gorgeous and luscious frosting and let it shine as a beautiful crown on top of the muffin!

 


Well, this basic muffin recipe is far away from being boring. The muffins are extremely fluffy, thanks to baking powder and sparkling water. Those two ingredients together make the muffins rise enormously and give extra fluff and airiness in the texture. And not to provide you with just a plain basic recipe, I’ve included a lusciously lemony variation as well! It’s bursting with fresh and tangy lemon flavor. And to make things still a tad more tempting, I made also whoopie pies using the lemony batter (and this orange butter frosting as filling)! Oh mine, talk about lusciousness!

 

Tips for making the muffins and some further Natvia review

Like you might remember from my last blog post, a few days ago I received some samples of Natvia sweetener. I’ve used here Natvia for Baking because the basic recipe was a perfect way to test how the sweetener tastes in baked goods and how it actually behaves in baking.

I’ve developed this recipe ages ago, but I fine-tuned it last fall. In the original recipe I used erythritol crystals, but now I wanted to try out how Natvia for Baking works in practice. That sweetener is not fine powder, but something between powder and hard crystals. Very very tiny granules, I would say. And as I told in my last post, this sweetener has a strong odor of caramel. Personally I like that very much.

I made a test batch of muffins with Natvia and the result was very nice. I couldn’t taste basically any aftertaste of the sweetener, nor smell any caramel flavor. Well, the muffins were fluffy and the taste was basic but very good. I didn’t even add vanilla extract because I wanted to ensure that there are no additional flavors so that I can taste the possible aftertaste of the sweetener. But as I said, there was basically no aftertaste. Now, this is just my own personal opinion, and those with more sensitive taste buds — and who are new to erythritol-based sweeteners — might indeed taste something extra.

I also baked whoopie pies using the lemony batter (recipe in the end of the post). Actually, the whoopie pies, or the cake part, had somewhat hard and crusty surface. I wanted to try out if other erythritol-based sweetener brand causes the same result. I made a second batch with that other sweetener, and immediately after removing the whoopie pies from the oven they were very soft. However, as soon as they cooled down to room temperature, they developed that hard crust. This hard crust is actually a nice counterpart to the soft inner part, but if that crust disturbs you, you can use less erythritol-based sweetener (let’s say 1/4 cup = 60 ml) and then some liquid stevia (like 20 drops NuNaturals Clear NuStevia) or stevia powder in addition to help keep also the outer part soft. Erythritol easily creates hard crust, and by using two different types of sweeteners you get softer result.

But finally, let’s take a look how to make these no-fuss fluffy muffins:

 

Preheat the oven to 350 °F (175 °C). One batch makes 6 medium-sized muffins so take 6 sturdy medium-sized paper liners and line a muffin pan with those. Using good-quality liners pays off, you won’t have any problems in removing the ready muffins from the liners.

Image of Unusually Fluffy Muffins; Paper Liners | Low-Carb, So Simple

 

Combine the coconut flour and the baking powder in a small bowl.

Image of Unusually Fluffy Muffins; Coconut Flour and Baking Powder | Low-Carb, So Simple

 

Mix well.

Image of Unusually Fluffy Muffins; Mixing Coconut Flour and Baking Powder | Low-Carb, So Simple

 

Combine eggs, sparkling water and sweetener in a large bowl.

Image of Unusually Fluffy Muffins; Eggs, Sparkling Water and Natvia | Low-Carb, So Simple

 

Whisk until well mixed.

Image of Unusually Fluffy Muffins; Whisking | Low-Carb, So Simple

 

Add the coconut flour mixture to the egg mixture. I just usually throw in the flour mixture all at once but to ensure absolutely smooth result, you can sift in the flour and whisk all the time while adding it.

Image of Unusually Fluffy Muffins; Adding the Dry Ingredients | Low-Carb, So Simple

 

Whisk until smooth.

Image of Unusually Fluffy Muffins; Whisking | Low-Carb, So Simple

 

The batter will thicken after a couple of minutes.

Unusually Fluffy Muffins; Ready Batter | Low-Carb, So Simple

 

Scoop the batter into each muffin cup.

Image of Unusually Fluffy Muffins; Scooping | Low-Carb, So Simple

 

Bake for 20 minutes, or until a stick inserted in the middle of a muffin comes out dry.

Image of Unusually Fluffy Muffins; In the Oven | Low-Carb, So Simple

 

Here they are after 10 minutes.

Image of Unusually Fluffy Muffins; In the Oven, after 10 Minutes | Low-Carb, So Simple

 

After 20 minutes they look done, I just test them with a toothpick.

Image of Unusually Fluffy Muffins; Testing with a Toothpick | Low-Carb, So Simple

 

Print
Unusually Fluffy Muffins (Dairy-Free)

Author: Elviira

6 medium muffins

Unusually Fluffy Muffins (Dairy-Free)

  • 5 tablespoons = 75 ml organic coconut flour
  • 2 teaspoons aluminium-free baking powder
  • 3 organic free-range eggs
  • 2 tablespoons sparkling water
  • 1/3 cup = 80 ml Natvia for Baking OR other powdered erythritol-based sweetener
  1. Preheat the oven to 350 °F (175 °C).
  2. Line a muffin pan with sturdy paper liners.
  3. Combine the coconut flour and the baking powder in a small bowl. Mix well.
  4. Combine the eggs, sparkling water and the sweetener in a large bowl. Whisk until well mixed.
  5. Add the coconut flour mixture to the egg mixture and whisk until smooth.
  6. Scoop the batter into each muffin cup.
  7. Bake for 20 minutes, or until a stick inserted in the middle of a muffin comes out dry.
  8. Let cool and serve.
4.5.2.16
https://www.lowcarbsosimple.com/unusually-fluffy-muffins/
Images, text and recipe fully copyrighted by Low-Carb, So Simple

 


 

Nutrition information  Protein  Fat  Net carbs  kcal
In total:  26.9 g  21.3 g  10.1 g  340 kcal
Per muffin if 6 muffins in total:  4.5 g  3.6 g  1.7 g  57 kcal

 

Lemon Muffin Variation (Dairy-Free)

And here is the long-awaited citrus-bursting luscious lemony variation! I bet you cannot keep your fingers off of these flavorsome treats! I just got an idea to add 1 tablespoon poppy seeds to the batter, that would make some ultimate lemon poppy seed muffins.

Oh yes, unfortunately the recipe plugin (which I use above for the fluffy muffins) allowed only one recipe per post, so I had to use the old format for the recipe below. And I just was so happy that I finally found a great recipe plugin which also allows you to print the recipe! Sigh.

 

Lemon Muffins (Dairy-Free)

1 small organic lemon
5 tablespoons = 75 ml organic coconut flour
2 teaspoons aluminium-free baking powder
3 organic free-range eggs
1/3 cup = 80 ml Natvia for Baking OR other powdered erythritol-based sweetener

 

Directions

  1. Preheat the oven to 350 °F (175 °C).
  2. Wash the lemon and pat dry.
  3. Grate the peel with a small grater. Use only the yellow-colored part as the white pith gives bitter flavor.
  4. Squeeze 1 tablespoon lemon juice from the lemon. Place the peel and the juice aside for a while. You’ll need them soon.
  5. Line a muffin pan with sturdy paper liners.
  6. Combine the coconut flour and the baking powder in a small bowl. Mix well.
  7. Combine the eggs, lemon peel, lemon juice and the sweetener in a large bowl. Whisk until well mixed.
  8. Add the coconut flour mixture to the egg mixture and whisk until smooth.
  9. Scoop the batter into each muffin cup.
  10. Bake for 20 minutes, or until a stick inserted in the middle of a muffin comes out dry.
  11. Let cool and serve.

 


 

Nutrition information  Protein  Fat  Net carbs  kcal
In total:  27.0 g  21.4 g  10.5 g  342 kcal
Per muffin if 6 muffins in total:  4.5 g  3.6 g  1.8 g  57 kcal

 

Like said, I made some incredibly delicious whoopie pies from this lemony batter. I baked the batter in a whoopie pie pan (it took something between 10 and 15 minutes) and filled the cooled whoopie pies with this frosting. Indescribably delicious!

 

Image of Whoopie pies; Lemon cakes with buttery orange filling | Low-Carb, So Simple

 

Related posts:

The Best Low-Carb Pumpkin Spice Muffins | Low-Carb, So Simple!The Best Low-Carb Pumpkin Spice Muffins (Dairy-Free) Low-Carb Blueberry Muffins | Low-Carb, So Simple!Low-Carb Blueberry Muffins Surprisingly Succulent Vanilla Keto Muffins | Low-Carb, So SimpleSurprisingly Succulent Vanilla Keto Muffins Sugar-Free Blueberry Jam | Low-Carb, So Simple!Sugar-Free Blueberry Jam & Blueberry Jam Filled Muffins

Filed Under: Desserts, Muffins & Cupcakes Tagged With: carbs under 5, coconut flour, dairy-free, muffin

Previous Post: « Natvia Sweetener Review
Next Post: Basic Butter Frosting and Orange Butter Frosting »

Reader Interactions

Comments

  1. Jax

    April 16, 2016 at 05:08

    Can’t wait to make these! Quick question: can I substitute baking powder with baking soda, and in the same quantity?

    And is it also okay to just use lemon juice?

    Thanks in advance 🙂

    Reply
    • elviira

      April 16, 2016 at 06:25

      Hi Jax, baking soda should work, the acid lemon juice helps rising so there is no need to use vinegar. If you try that, please let me know how the muffins turned out!

      Reply
      • Jax

        April 20, 2016 at 14:27

        Hi Elviira,
        I tried the muffins today with equal amount of baking soda instead of baking powder. I also left out the lemon pieces since I only have lemon juice and used erythritol that wasn’t in a powdered form.

        Long story short, they came out really bad 🙁 It tasted like I was eating a cleaning product! I suspect that it was the baking soda since there was a little bit of a metallic taste. They otherwise rose well, had nice texture and held together better than most muffins when I cut them open. So much for neutralization from the lemon juice.

        I only cooked half of the batter. Any suggestions on what I can add to save the rest of it? I don’t have baking powder and don’t plan on buying any just for half a recipe. Otherwise, I’m just going to throw out the remaining batter.

        Reply
        • elviira

          April 20, 2016 at 16:05

          Hi Jax, sorry to hear about your bad experience. Obviously baking soda is not a good option for these muffins, thanks for trying it anyway. I doubt adding spices would help, that first came into my mind. I guess the metallic (or cleaning product) taste cannot be covered. I wonder if anybody has any other suggestions?

          Reply
        • Hélène

          April 20, 2016 at 16:50

          Make your own baking powder, its just a mixture of baking soda and cornstarch, basically. Google for recipes. You can just leave out the cornstarch if that bothers you. Its just used as a bulking agent, from what I recall.
          So in essence, you’d need alot less baking soda. Make sure you use an acid for the baking soda to react with.

          Reply
          • elviira

            April 20, 2016 at 17:38

            Thanks, Hélène! Indeed, using less baking soda might do the trick. Here the lemon juice acts as acid, so I think other acid (like vinegar) is not needed.

          • Jax

            April 20, 2016 at 17:41

            Thanks, I don’t have cornstarch on hand so I will experiment with adding more lemon juice in order to activate the baking soda.

          • Donna

            March 6, 2019 at 02:37

            Baking soda and cream of tartar. Make baking powder

            1 tsp baking soda
            2 tsp cream of tartar

  2. Kate

    March 12, 2016 at 19:43

    Can’t figure it out, but my batter is like 2x as thick as the batter in the picture and the muffins come out all sad and dry-looking. I even tried adding an extra 1 T of sparkling water and the batter still looks drier than here. Any suggestions? Thanks!

    Reply
    • elviira

      March 13, 2016 at 09:22

      So sorry to hear that the result wasn’t satisfying. Hmm, sounds that there was too much coconut flour. The tablespoons should be loosely scooped, not packed. If you weigh it, it should be 37 grams (1.3 oz). Hope this helps!

      Reply
  3. Jas

    August 27, 2015 at 22:01

    Wow these look great. Do you know what the sugar equivalent to the 1/3 cup natvia would be because I’ve got truvia blend which is a mixture of sweetener and sugar and want to work out how much I’d need?

    Reply
    • elviira

      August 30, 2015 at 10:23

      Hi Jas, I would start with 1:1 and check what kind of result it brings.

      Reply
  4. rosalyn

    April 20, 2015 at 19:30

    Wow,i just made these lemon m uffins with orange instead of lemon…..delicious…but mine do not look as light and fluffy as in the picture…maybe i overstirred,overbaked? I made mini muffins…but definitely will make again…delicious!

    Reply
    • elviira

      April 20, 2015 at 19:38

      Hi Rosalyn! Great that you liked the recipe! I bet orange tasted wonderful with these. Overstirring or overbaking might cause flatter muffins, but what you can try is to use some orange flavor (teaspoon or so) or grated orange peel (only the orange-colored part) and add sparkling water as the rest of the fluid. Sparkling water really helps make the muffins fluffy!

      Reply
  5. Jeanne

    February 25, 2015 at 02:13

    Look wonderful! Just a question about the liquid amounts between the two recipes …the first uses 2 tablespoons of sparkling water and the second 1 tablespoon of lemon juice

    . Don’t I need another tablespoon of liquid in the lemon muffins? Wanted to be sure before I put these together.

    Thanks!

    Reply
    • elviira

      February 25, 2015 at 07:34

      Hi Jeanne, yes, the second recipe contains less liquid on purpose. You see, the first recipe uses sparkling water and the second one lemon juice. These liquids behave differently in baking. If you use 2 tablespoons lemon juice, the muffins will be soggy. I tested that 🙂 Hope this helps!

      Reply
  6. Hélène

    February 7, 2015 at 17:57

    I adore lemon poppyseed minimuffins! So I’m trying this. But I’m going to make 48 minimuffins at a time as I don’t want to waste the leftover sparkling water at only 2T a recipe lol

    Reply
    • elviira

      February 7, 2015 at 18:22

      Hi Hélène, you don’t want to drink the rest? 🙂 Anyway, if you make bigger batch you can freeze the muffins. Hope you like them!

      Reply
  7. Denise

    February 2, 2015 at 21:01

    I will be making these tomorrow for my Beth Moore bible study ladies. I think I will add strawberry flavor to the recipe.

    Just starting out and love all your cooking and baking ideas.

    Reply
    • elviira

      February 2, 2015 at 21:36

      Hi Denise and thanks for your comment. Great to hear that you like my recipes, hope you also like this one!

      Reply
  8. Eve

    February 2, 2015 at 19:32

    Absolutely LOVE this recipe! I’m forever on the hunt for HFLC baking recipes – and these muffins are perfect, with so many possible variations. Thank you for sharing! x

    Reply
    • elviira

      February 2, 2015 at 19:58

      Hi Eve, that’s great to hear! Yes, there are never enough low-carb high-fat recipes… Hope you like these if you try out!

      Reply

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