Low Carb Blueberry Muffins
Ingredients
- 3 1/4 cups almond flour
- 5 tablespoon coconut flour packed
- 2 tablespoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 3/4 cup monkfruit or sweetener of choice
- 7 tablespoon coconut oil melted
- 3 large eggs at room temperature Note: make sure to use eggs at room temperature, to ensure your dough is fluffy.
- 1/2 cup unsweetened applesauce
- 2 1/2 teaspoon vanilla extract
- 2/3 cup fresh blueberries
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line muffin pan with liners
- In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt and baking soda. Set aside.
- In a large bowl, using a mixer, blend together the monkfruit, coconut oil, eggs, applesauce and vanilla until well combined.
- Stir in the almond flour mixture, along with the blueberries until mixed well. Let the batter stand for 5 minutes, this way the coconut flour can absorb the extra moisture.
- Divide the batter into 12 muffins and bake until golden brown on top, about 25-26 minutes.
- Let cool for 15 minutes and enjoy!
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