Blueberry Muffins

blueberry muffins

Makes about 12 , 4g carbs per muffin.

Blueberry Muffins
Amount Ingredient Carbs
180g/6oz almond flour 7g
30g/1oz ground chia seeds 13g
30g/1oz egg white powder 1.5g
½ tspn salt 0g
3 tspn baking powder 7.5g
Natural sugar substitute equivalent to 85g sugar 0g
1 tspn guar gum 0g
125g/4oz fresh or thawed frozen blueberries (drained) 13g
1 egg 1g
2 tspn vanilla extract 1g
180ml/6fl oz coconut milk 2g
Total Carbs 46g

Pre heat oven to 325°F/160°C

Either spray muffin pan with coconut oil or line with paper muffin cases.

In a large bowl place the almond flour, ground chia seeds, egg white powder, sea salt, baking powder, sugar substitute, and guar gum & mix together well. Make a well in the centre of dry ingredients.

Gently mix in the blueberries.

In a small bowl mix the beaten egg, vanilla extract & coconut milk.

Add the egg mixture to the dry ingredients & stir quickly & mix well.

Half fill muffin pans & bake for 40 minutes or until lightly browned (turn halfway through if required) & a wooden toothpick inserted in the middle comes out clean.

VARIATION

Substitute 125g/4oz fresh or thawed frozen raspberries (drained) for the blueberries & use 2 tspn almond essence instead of the vanilla extract.

Originally posted 2017-09-24 17:44:16.

Leave a Reply