Low-Carb Blueberry Breakfast Muffins
Ingredients
- 1/2 cup Coconut Flour
- 3 large Eggs
- 1/2 tsp Vanilla Extract
- 1 cup Almond Flour
- 1/4 tsp Xanthan Gum
- 1/2 cup Melted Butter
- 1/2 cup Almond or Coconut Milk
- 1/2 cup Sweetener stevia
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Blueberries
Instructions
- Preheat your oven to 350F
- Get a paper liner and line the muffin tin with it
- Get a medium bowl, add the dry ingredients and whisk thoroughly, make sure there are no lumps
- Get a separate bowl and add wet ingredients. Whisk thoroughly to until it becomes smooth
- Add both dry and wet ingredients to combine and stir
- Add blueberries to the batter and stir gently
- Put the batter in the prepared muffin tin, fill each cup about 75%
- Bake for 25 min until the top turns golden
Notes
Net Carbs: 2.0g
