Low-Carb Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Low-Carb Blueberry Muffins calories by ingredient
Introduction
Made by error, but they turned out ok! Original recipe calls for sugar and I spaced and left it out.Original recipe (with nutrition info): http://www.eatingwell.com/recipe/269494/lo
w-carb-blueberry-muffins/ Made by error, but they turned out ok! Original recipe calls for sugar and I spaced and left it out.
Original recipe (with nutrition info): http://www.eatingwell.com/recipe/269494/lo
w-carb-blueberry-muffins/
Number of Servings: 12
Ingredients
-
1 ¾ cups almond flour
¼ cup coconut flour
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup blueberries
3 eaches large eggs
½ cup reduced-fat milk
¼ cup avocado oil
1 ½ teaspoons vanilla extract
zest of 1 lemon
Tips
To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
Directions
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.