Low-Carb Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 ¾ cups almond flour¼ cup coconut flour1 tablespoon baking powder¼ teaspoon baking soda¼ teaspoon salt1 cup blueberries3 eaches large eggs½ cup reduced-fat milk ¼ cup avocado oil1 ½ teaspoons vanilla extractzest of 1 lemon
Step 1
Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
Step 2
Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, oil, zest and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
Step 3
Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BUUKWORM14.
Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
Step 2
Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, oil, zest and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
Step 3
Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BUUKWORM14.
Nutritional Info Amount Per Serving
- Calories: 169.1
- Total Fat: 13.9 g
- Cholesterol: 54.0 mg
- Sodium: 258.9 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 3.1 g
- Protein: 5.9 g
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