Description
A deliciously moist and healthy recipe made with almond flour.
Ingredients
Scale
- 4 eggs
- ½ cup plain greek yogurt
- 1 tsp vanilla extract
- 3 cups almond flour
- ⅔ cup Swerve sweetener
- 1 tbsp baking powder
- 1+ cups fresh blueberries
Instructions
- Preheat oven to 375° F and line a muffin tin with 12 paper baking cups.
- In a large bowl, whisk together the eggs and then add the greek yogurt, vanilla extract, and sweetener. Mix until well combined.
- Add the almond flour and baking powder to the bowl and mix until well combined.
- Dump in about a cup of fresh blueberries and gently stir them into the batter. Reserve some of your blueberries to top the muffins with later.
- Evenly distribute the batter between the baking cups, filling them up almost full. Top each one with a few extra blueberries if you’d like.
- Bake on one of the lower racks for 20-25 minutes or until the muffins are golden brown and firm to the touch.
- Allow the hot muffins to cool on the counter for at least 10 minutes before removing from the pan. Enjoy immediately or store in an air tight container for up to 3 days.
Notes
- These muffins make a great quick breakfast.
- They can also be enjoyed as after-dinner treats.
- Store in an airtight container for freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Keto Low Carb Almond, Blueberry Muffins, Healthy Snacks