Blueberry & Lemon Mini Muffins

healthy low carb muffin recipe

These lemony blueberry muffins are amazing — you won’t miss the gluten and sugar.

When you make the decision to be healthier, by cutting gluten, sugar and dairy from your diet, your body responds immediately.

You feel lighter, tighter, and energetic.

You grow accustomed to breakfasts of eggs, meat, nuts and berries…until one day you have an intense craving for blueberry muffins.

That’s when this recipe saves the day 🙂

Blueberry & Lemon Mini Muffins
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 24

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Grease a mini muffin pan with coconut oil
  2. In a medium bowl combine the eggs, melted (and cooled) coconut oil, vanilla and almond extract, maple syrup, lemon juice and zest.
  3. In a small bowl, whisk the coconut flour to remove lumps, add salt and baking soda.
  4. Mix the dry ingredients into the wet ones, then gently fold in the blueberries.
  5. Fill each mini muffin tin to the top, then sprinkle with sliced almonds.
  6. Bake for 30 minutes, then turn on the broil for 1-2 minutes (watch close!) to lightly brown the tops.
  7. Allow to cool before removing from muffin tin. Store in an airtight container in the fridge for up to a week.
NUTRITION

Calories: 84     Fat: 5 g     Carbohydrates: 4 g     Sodium: 55 mg     Fiber: 1 g     Protein: 2 g    

low carb muffin recipe

recipe for healthy muffins

Start your day right!

Comments

  • Lin September 3, 2017 at 4:43 pm

    What do I need to adjust to use almond flour instead of the coconut.

    • Diana October 2, 2017 at 5:02 pm

      Hi Lin,

      Thanks for your question.

      Coconut flour is particularly absorbent and sucks up a lot of moisture. Replacing coconut flour for almond flour (or grain flours) requires that you adjust the amount of liquid and eggs added. A good starting point is to substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour.

      Hope this helps! 🙂

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