Blueberry Almond Muffins
Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 12
Bake up some easy, low carb, grain free, sugar free and keto friendly moist and tasty muffins.
Ingredients:
3 cups Almond Flour
4 Eggs
2 teaspoons Baking soda
1/4 cup Coconut oil, melted
1/4 cup Unsweetened Almond Milk
8 tablespoon Erythritol
1 cup Blueberries fresh or frozen
1/2 cup shredded coconut
3 cups Almond Flour
4 Eggs
2 teaspoons Baking soda
1/4 cup Coconut oil, melted
1/4 cup Unsweetened Almond Milk
8 tablespoon Erythritol
1 cup Blueberries fresh or frozen
1/2 cup shredded coconut
Directions:
Preheat the oven to 375.
Fill a 12 hole muffin pan with paper liners, then set aside. (or use a large 6 hole muffin pan with paper liners)
Whisk almond meal, eggs, baking soda, oil, milk and sugar free Erythritol sweetener until it forms a smooth batter.
Stir in coconut, then gently fold blueberries into the batter, taking care not to break them.
Spoon batter into each muffin liner, filling to 3⁄4 full.
Sprinkle sliced almonds on top.
Bake for 35 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Put muffins on a wire rack to cool. Enjoy!
Preheat the oven to 375.
Fill a 12 hole muffin pan with paper liners, then set aside. (or use a large 6 hole muffin pan with paper liners)
Whisk almond meal, eggs, baking soda, oil, milk and sugar free Erythritol sweetener until it forms a smooth batter.
Stir in coconut, then gently fold blueberries into the batter, taking care not to break them.
Spoon batter into each muffin liner, filling to 3⁄4 full.
Sprinkle sliced almonds on top.
Bake for 35 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Put muffins on a wire rack to cool. Enjoy!
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