Low carb muffins made with chufa flour and coconut flour, low-fat yogurt and one egg. Baked in the air fryer for a light and quick treat, to be filled as desired with spreadable cream, grated coconut and crunchy chufa.
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In a bowl, combine the chufa flour, coconut flour and baking powder. Mix to distribute the dry ingredients well.
Add the plain low-fat yogurt and the egg. Mix with a whisk or fork until you get a smooth, even batter.
Pour the batter into the muffin cups, filling them about 3/4 full.
Cook in the air fryer at 160-170°C for 8-10 minutes, until a skewer inserted in the center comes out dry.
Let cool for a few minutes before unmolding. Fill as desired or store for the next day.
For the filling, use spreadable cream, grated coconut and crunchy chufa, to taste.
Air fryer
Bowl
Whisk or fork
Muffin cups
Skewer
Store in the refrigerator until the next day or at room temperature for a few hours, covered.
The recipe is low carb and quick; the quantities indicated are for about 6 muffins (5-7 cm tin). If you want a softer texture, you can lightly whip the egg white until stiff and gently fold it in. Recipe created by: MariaPia Leopizzi, Health Economist
Italia
