Low carb muffins made with chufa flour and coconut flour, low-fat yogurt, and an egg. Cooked in an air fryer for a light and quick dessert, to be filled to taste with spreadable cream, desiccated coconut, and crunchy chufa.
In a bowl, combine chufa flour, coconut flour, and baking powder. Mix well to distribute the powders evenly.
Add the low-fat yogurt and the egg white (separated from the whole egg indicated in the ingredients). Mix with a whisk or a fork until you have a smooth and homogeneous mixture.
Pour the batter into the muffin cups, filling them about ¾ of their capacity.
Cook in an air fryer at 160–170°C for 8–10 minutes, until a toothpick inserted in the center comes out dry.
Let cool for a few minutes before removing. Fill to taste or save for the next day.
For the filling, use spreadable cream, desiccated coconut, and crunchy chufa according to your taste.
Air fryer
Bowl
Whisk or fork
Muffin cups
Toothpick
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 multiple muffins (about 6 depending on the size of the muffin cups). If a fluffier texture is desired, the egg white can be lightly whipped and gently folded in. Recipe created by: MariaPia Leopizzi, Health Economist
Italy
