Blueberry Muffins
A low-carb, gluten-free snack fresh from the oven.
- Prep time
- 10 min
- Cook time
- 30 min
- Servings
- 15
- Type
- Dessert, Snack, Breakfast, Baked
Ingredients
- 1/2 tsp pure vanilla extractNutrition
- 1.8 g pure baking sodaNutrition
- 80 ml unsweetened original almond milkNutrition
- 1 cup organic frozen wild blueberriesNutrition
- 1/2 tsp himalayan pink saltNutrition
- 10 tbsps alluloseNutrition
- 2 1/2 cups almond flourNutrition
- 3 large eggsNutrition
- 5 1/4 tbsps butter (salted)Nutrition
- 3/4 tsp cream of tartarNutrition
Directions
- 1Pre-heat oven at 350°F.
- 2In a large bowl, mix wet ingredients.
- 3Add dry ingredients while stirring.
- 4Fold in blueberries.
- 5Scoop into muffin tray.
- 6Bake for 20-30 minutes or until toothpick inserted comes out clean.
Nutrition per serving
Nutrition Facts
Per 1 serving (56 g)
Calories172
Total Fat15.1 g
Saturated Fat3.5 g
Trans Fat0 g
Cholesterol53 mg
Sodium135 mg
Total Carbohydrate4.7 g
Dietary Fiber2.3 g
Sugars1.6 g
Protein5.3 g
- Potassium
- 166 mg
Per 100 g
- Calories
- 309
- Protein
- 9.6 g
- Carbs
- 8.5 g
- Fat
- 27.1 g
172kcal
- Protein 12%
- Carbs 11%
- Fat 77%
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Recipe and nutrition data powered by FatSecret. Values are per serving and may vary with preparation.