Preheat the oven to 350ºF, line a muffin pan with muffin liners and spray them with cooking spray. Combine all dry ingredients in a medium-sized bowl and set aside. In a …
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Instructions. Preheat the oven to 375 F or 190 C. Grease or line 2 regular muffin tins. In a medium sized bowl, mash the ripe banana until smooth and uniform. Add the melted coconut oil and …
1. Beans and legumes – Beans and legumes are a great source of protein for a gluten free vegetarian diet. They’re also high in fiber and vitamins, making them a healthy option. 2. Nuts …
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The recipe yields 4 regular-size muffins. Preheat oven to 350 F. Line or grease a mini muffin tin very well. Stir all dry ingredients very well, then add all remaining ingredients …
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Preheat oven to 350°F/175°C. Line a traditional muffin pan with 12 liners. In a large bowl, stir together the almond flour, erythritol, baking powder, and salt. If desired, …
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Enjoy these savory muffins as a nutritious, protein-rich snack or meal for kids and adults! Made with a tofu-based “vegan egg” mixture combined with various veggies, they are …
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Low-Carb Blueberry Muffins Recipe EatingWell . 5 days ago eatingwell.com Show details . › Category: Healthy Blueberry Muffin Recipes › Ratings: 14 › Calories: 204 per serving 1. …
Mix together the almond flour, baking soda and salt. In a separate bowl, whisk together the honey, coconut milk, coconut oil, and egg. Using a rubber spatula, mix the wet and dry ingredients together. Do not over mix. Gently fold in the blueberries into the batter. Spoon batter into the prepared muffin tin, filling each to the top.
These quick and easy Low Carb Blueberry Muffins are tender and bursting with blueberry goodness. These sugar-free muffins are made with almond flour so they are perfect for keto, low-carb, gluten-free, Atkins, grain-free, and Paleo diets.
***READ NOTES In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt and baking soda. Set aside. In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil, eggs, applesauce and vanilla until well blended. Stir in the almond flour mixture, along with the blueberries until well combined.
Since almond flour blueberry muffins have fresh blueberries and no preservatives, they might not last as long as store bought ones. They are fine on the counter for a couple of days, but beyond that, store them in the fridge for up to a week, wrapped in parchment paper or in an airtight container.