Low Carb Blueberry Muffins

11 45 313
Ingredients Minutes Calories
Prep Cook Servings
20 min 25 min 12
Low Carb Blueberry Muffins
Health Highlights

Ingredients


3 cup Almond flour/meal, Bob's Red Mill (optional: use sunflower seed flour)
4 tbsp Coconut flour
1 tbsp Baking powder
1 tsp Salt
1 tsp Baking soda
3/4 cup Swerve Sweetener, confectioners (or less to taste)
7 tbsp Coconut oil ((melted))
3 large Egg
1/2 cup Applesauce, unsweetened
2 tsp Vanilla extract, pure
2/3 cup Blueberries (fresh or frozen)

Instructions


  1. Preheat your oven to 350 degrees and place muffin papers in your pan. 
  2. In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt and baking soda. Set aside.
  3. In a large bowl, using an electric hand mixer, beat together the swerve, coconut oil, eggs, applesauce and vanilla until well blended.
  4. Stir in the almond flour mixture, along with the blueberries until well combined. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture.
  5. Divide by 12 muffin cavities and bake until very golden brown and a toothpick inserted in the center comes out clean, about 24-25 minutes.
  6. Let cool for 15 minutes.
    Net carbs per serving: 5.5g

Notes:

Perfect for breakfast or snacks!


Nutrition Facts

Per Portion

Calories 313
Calories from fat 213
Calories from saturated fat 74
Total Fat 23.7 g
Saturated Fat 8.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.0 g
Cholesterol 54 mg
Sodium 327 mg
Potassium 366 mg
Total Carbohydrate 18.5 g
Dietary Fiber 3.0 g
Sugars 4.0 g
Protein 7.4 g

Dietary servings

Per Portion


Fruit 0.1
Meat Alternative 1.1

Energy sources


Pygal1%381.283703873467290.7610977696649622%428.8544525581657109.0866298168144768%350.8132838824693233.27296758069539%358.2814068094909393.9974281464032422%68%9%AlcoholCarbohydratesFatProtein

Meal Type(s)

Breakfast
Snack




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