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Almond Flour Blueberry Muffins
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Course
Breakfast
Cuisine
American
Servings
12
muffins
Calories
185
Ingredients
1x
2x
3x
1 ½
cups
almond flour
½
cup
coconut flour
⅓
cup
monk fruit granulated sweetener
2
tsp
baking powder
½
tsp
baking soda
⅓
cup
melted coconut oil
¼
tsp
salt
1
cup
unsweetened almond milk
4
eggs
1
tsp
vanilla extract
1
cup
fresh blueberries
Instructions
Preheat oven to 320 degrees.
Beat eggs in a medium bowl. Then add monk fruit, almond milk, vanilla extract, coconut oil, baking soda and baking powder and whisk well.
Add coconut flour and almond flour and stir to combine.
Fold in ¾ parts of blueberries in the batter and gently stir to combine.
Line 12 muffin tins with baking cups. Spoon in the muffins batter and then add the remaining blueberries on top of them.
Bake for 20-25 minutes, or until they start to get brownish. Let them cool before serving.
Nutrition
Serving:
1
muffin
|
Calories:
185
|
Carbohydrates:
8
g
|
Protein:
6
g
|
Fat:
15
g
|
Fiber:
4
g
|
Sugar:
2
g
|
Net Carbs:
4
g
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our
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