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"Souplantation" blueberry muffins (low carb)
MAYRENMARTINEZ10Ingredients
35Minutes
270Calories
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Description
Note: To make low carb buttermilk, add 1 tbsp of vinegar or lemon juice for every 1 cup of almond or coconut milk (carton), mix until well blended and ideally let sit for 5-10 minutes.
Ingredients
US|METRIC
4 SERVINGS
- 1 cup almond flour
- 1 tsp. baking powder
- 1/8 tsp. salt
- 3/4 tsp. xanthan gum
- 1/4 cup sugar (equivalent, such as Swerve)
- 100 mL buttermilk (low carb)
- 1 egg
- 1 Tbsp. coconut oil (or butter, 18g)
- 1/2 tsp. blueberry extract
- 56 grams blueberries (thawed and drained)
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Directions
- Combine the dry-mix ingredients in a bowl and whisk to combine. Combine the wet mix ingredients in a large mixing bowl. Beat wet mix to dissolve the sugar substitute. Add the dry mix to the wet mix and combine thoroughly. Gently fold in blueberries.
- Spray muffin pans with nonstick cooking spray or line with paper liners. Scoop batter into muffin pans with a 2-ounce scoop. Bake in a preheated 325-degree oven for about 15 minutes, or until golden brown.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium250mg10% |
| Potassium75mg2% |
| Protein8g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber3g12% |
| Sugars16g |
| Vitamin A2% |
| Vitamin C4% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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