Enjoy Gluten-Free, Keto and Diabetic-Friendly, Low-Glycemic Blueberry Muffins
Power your day with this multi-health benefit recipe. The base ingredients are almond flour and blueberries. Combined, these ingredients are a great source of good fat, good protein, good carbs, potent antioxidants, and essential minerals.
Both almond flour and blueberries contain antioxidants that can help protect your body from free
radicals.
Blueberries are a great source of fiber, vitamin C, and Vitamin K.
Almond flour provides vitamin E and critical elements manganese, magnesium, and copper.
Enjoy this natural and healthier muffin made from Real Food and Real Ingredients.
Makes 12
Can be made using raspberries or strawberries, or all three!
Ingredients:
2 cups almond flour
½ cup stevia blend granulated sweetener or a high-quality monk fruit/erythritol blend
2 teaspoon baking powder
¼ cup melted coconut oil, melted butter or avocado oil
¼ cup room temperature milk or unsweetened almond milk
4 eggs
2 teaspoons vanilla extract
½ cup fresh or frozen blueberries
Directions:
Preheat oven to 350 degrees F. Mix dry ingredients together in a large mixing bowl (almond flour, stevia, and baking powder). Whisk together wet ingredients in a small bowl (oil, milk, eggs, and vanilla). Fold wet ingredients into the dry, and then gently fold in blueberries. Portion into 12 muffin molds, and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
Calories 180, Fat 16g, Protein 6g, Net Carb 4g
