Desserts Recipes (Most Popular)
White Chocolate Macadamia Nut Cookies from All Recipes
Blueberry Muffins 2
1 3/4 C almond flour = 175 g
1/4 tsp salt
1/2 tsp baking soda
2 Tbsp stevia = 1/2 C sugar
3 large eggs
1 tsp vanilla
2 Tbsp water
2 Tbsp lemon juice
1/4 C vegetable oil
100 g frozen blueberries I always weigh my fruits as you just cant be consistent trying to use a measuring cup with them
Preheat your oven to 350F and put muffin papers into your muffin pan. I got 10 muffins from this recipe.
In a large mixing bowl put all the dry ingredients and mix well with a whisk to remove the lumps. In another bowl put all the wet ingredients and mix them well with a fork. Dump the wet mixture into the dry and whisk to blend well.
Fold in the blueberries and fill the muffin papers about 2/3 full. Now pop them into your oven and bake for 35 minutes. They will come out a lovely golden brown 🙂
Let the muffins sit for a couple minutes in the pan then turn them out to cool. Do NOT eat them straight from the oven as the hot blueberries will burn your mouth. I give them at least 5 minutes before I shove one at my face. Warm muffins are so awesome!
Being a low carber I am much more wary of desserts than I am of meats and veges so I put my ingredients into fitday and heres what I got for the batch:
calories 1,766
protein 56.9 g
fats 157.6 g
carbs 53.3 g
fiber 21.6 g
net carbs 31.7 g
So at 10 muffins in a batch that means each muffin is:
calories 176.6
protein 5.7 g
fats 15.76 g
carbs 5.33 g
fiber 2.16 g
net carbs 3.17 g
I think a 3 ncs muffin goes nicely with my coffee dont you? My hubby is gonna love them too. So far everything I have baked with the almond flour has turned out rather fantastic. This excites me!