Coconut Muffins Without Sugar - Soft and Cruisas

You are all very welcome to this new recipe from Paulina Cocina, which is a great recipe, and I say this with all the modesty I have: Coconut Muffins, ladies and gentlemen!

Muffins for the whole community! Yes, I know, they're actually coconut muffins, but "coconut muffins" sounds much more modern! Or does it?

“No, Paulina! That's cultural appropriation! We're being invaded by English words!”

Oh well guys, muffins, cupcakes... Everyone tells you what they like best and that's the end of it.

The important thing, as always, is what's inside , chiquis, and how delicious these coconut muffins are, no matter how you say it, you won't believe it.

About this Sugar-Free Coconut Muffins Recipe

As the title suggests, the advantage of these particular coconut muffins is that they are sugar-free.

This is an ideal recipe for diabetics or anyone who wants to take care with their sweet tooth. However, the Stevia can be substituted with anything else you'd like to sweeten the mixture.

Keep in mind that sugar not only adds sweetness but also consistency, so in some cases, you can also add a little yogurt to the mix, which works perfectly to compensate for the thickness that sugar also adds.

Here's another sugar-free recipe you can try too!

Video recipe!

Ingredients to make these beautiful Coconut Muffins

several come out eh!

• 3 eggs
• 7-10 Stevia sachets
• 1 cup of coconut
• 1/2 cup of oil
• 2 cups self-rising flour
• Milk necessary quantity

Step by step of the coconut muffins

Super easy!

1. First we are going to beat 3 eggs in a bowl until they are well mixed and contain enough air.
2. Next, we add the Hileret Stevia packets (the amount of packets is equivalent to a little more than half a cup of sugar, in case you prefer to make them that way) and mix again to combine.
3. We add the cup (loosely, that is, without pressing) of grated coconut to the mixture and mix well.
4. Now we move on to the fat in our preparation: half a cup of neutral oil (sunflower, corn, or soybean oil) and beat well until incorporated.
5. Next, add the two cups of self-rising flour (this flour is the one that already has the baking powder added, but if you have the 0000 and the powder separately, you can also use that) and little by little, mix with folding movements.
6. Finally, we need to add the milk.
7. More or less. The amount of milk you add will depend on the thickness of the mixture, my friends. Yes, you have to measure it by eye!
   (It's time to spread your wings and soar with confidence, freeing yourself from the constraints of specific measurements. You're going to be great, go for it.)
8. What's left then is to pour the mixture into the molds or paper cups and bake at 180ºC. Take them out when they're risen and golden brown on top.

Try not to open the oven every 5 minutes, relax and let the time pass uninterruptedly so the oven temperature doesn't drop and the coconut muffins come out divinely fluffy.