Low carb · Breakfast

Blueberry Muffins

Name: Blueberry Muffins
Ingredients: 2 cups almond flour (approx. 200 g); ½ cup flax seed meal (approx. 50–55 g); ½ cup sugar alternative (approx. 100 g); 1½ tsp baking powder (approx. 6 g); ¼ tsp sea salt (approx. 1.5 g); ⅓ cup avocado oil (approx. 80 ml / 70 g); ⅓ cup unsweetened almond milk (approx. 80 ml); 3 eggs (approx. 150 g without shells; European medium eggs are suitable); ½ tsp vanilla extract (2.5 ml); 1 cup sugar-free vanilla Greek yogurt (approx. 240 g); 1 cup fresh blueberries (approx. 150 g)

Yogurt blueberry muffins sweetened without sugar.

Ingredients

1×

Instructions

1
Preheat oven to 175°C (350°F).
2
Grease a 12-cup muffin pan with coconut oil and set aside.
3
In a large bowl add dry ingredients (almond flour, flaxseed meal, sweetener, baking powder, and sea salt).
4
Mix until fully incorporated.
5
In a separate bowl add wet ingredients (coconut oil, eggs, vanilla extract, and almond milk).
6
Mix well.
7
Add wet ingredients to dry ingredients, and mix until fully incorporated.
8
Fold in blueberries and divide into your 12-cup muffin pan.
9
Bake for 25 minutes and allow muffins to cool.
10
Serve or store in refrigerator.