Low Carb Blueberry Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Delicious low carb muffins using ground nuts instead of flour Ingredients:
2 cups almond meal (or use a mixture of almond and walnut meal) |
2 teaspoons baking powder |
1 tablespoon coconut oil |
3 egg whites |
1/4 teaspoon stevia or 1/4 teaspoon artificial sweetener |
1 teaspoon almond extract |
1/2 cup frozen blueberries (or other fruit) |
Directions:
1. Preheat oven to 350°F.
2. Makes 12 muffins.
3. Melt coconut in microwave.
4. Spray silicone muffin pan. Heart shaped muffins are particularly pretty.
5. With a food processor (optional) mix dry ingredients and add wet ingredients. Add wet ingredients and mix thoroughly. The batter should be a little stiff like shortbread.
6. Spoon dough mixture into muffin pan. Cover dough with blueberries. Push the blueberries in a little into the dough.
7. Bake for about 20 minutes. Cool before eating.
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