"Souplantation" blueberry muffins (low carb)

MAYRENMARTINEZ
10Ingredients
35Minutes
270Calories

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
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 teaspoon xanthan gum
  • 1/4 cup sugar (equivalent, such as Swerve)
  • 100 milliliters buttermilk (low carb)
  • 1 egg
  • 1 tablespoon coconut oil (or butter, 18g)
  • 1/2 teaspoon blueberry extract
  • 56 grams blueberries (thawed and drained)
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    Directions

    1. 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.
    2. 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

    270Calories
    Sodium10% DV250mg
    Fat28% DV18g
    Protein16% DV8g
    Carbs7% DV22g
    Fiber12% DV3g
    Calories270Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol55mg18%
    Sodium250mg10%
    Potassium75mg2%
    Protein8g16%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber3g12%
    Sugars16g32%
    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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