Blueberry Muffins

These Low Carb Sugar Free Keto Blueberry Muffins with Almond Flour are SO tender and moist you’ll never believe they are healthy and gluten free! Perfect for breakfast or snacks!

You guys have been wanting easy healthy low carb recipes, so I tested this almond flour blueberry muffins recipe about 10 times before getting it perfect. I kept getting some lackluster Low carb sugar free keto blueberry muffins that were just okay. Mr. FFF said he would eat them because they were “good for what they are.”

Ingredients :

• 3 Cups Almond flour (300g) *
• 4 Tbsp Coconut flour, packed (32g)
• 1 Tbsp Baking powder
• 1 tsp Sea salt
• 1 tsp Baking soda
• 3/4 Cup Monkfruit (or granulated sweetener of choice)
• 7 Tbsp Coconut oil, melted
• 3 Large Eggs, at room temperature (this is key)
• 1/2 Cup Unsweetened applesauce
• 2 tsp Vanilla extract
• 2/3 Cup Fresh blueberries, (105g) **

Instructions :

1. Preheat your oven to 350 degrees and spray a muffin pan with oil spray. 
2. In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt and baking soda. Set aside.
3. In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil, eggs, applesauce and vanilla until well blended.
4. Stir in the almond flour mixture, along with the blueberries until well combined. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture.
5. Divide by 12 muffin cavities (I like using a big ice cream scoop so that the muffins cook up with really domed tops!) and bake until very golden brown and a toothpick inserted in the center comes out clean, about 24-25 minutes.
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Get Full Recipes : foodfaithfitness.com

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