Blueberry Muffins

Recipe source: Mark’s Daily Apple, Yields 6-8 Servings, Serving Size: 1 Muffin
Low Carb, Vegetarian

  • Almond flour (finely ground)(12 1⁄2 cups)
  • Canned coconut milk (full fat)(3⁄4 cup)
  • Blueberries (fresh)(1⁄2 cup)
  • Ghee (melted and room temperature) (1⁄4 cup)
  • Ground flax meal (1 TBS)
  • Baking soda (1⁄2 tsp)
  • Salt (1⁄2 tsp)
  • Almond extract (1⁄4 tsp)
  • Baking powder (1⁄4 tsp)
  • Liquid monk fruit sweetener (4 drops)’

 

  1. Preheat oven to 375°F.
  2. In a small bowl, mix ground flax meal with 2 1⁄2 TBS of water until combined. Let mixture rest for 5 minutes to thicken (this will replace the need of a poultry egg in the recipe).
  3. In a large mixing bowl, add dry ingredients and mix until combined: almond flour, baking powder, baking soda, and salt.
  4. Transfer the flax mixture to a second large mixing bowl, then add the other wet ingredients: almond extract, canned coconut milk (make sure to only measure out the cream from the can, not the clear liquid), ghee, and liquid monk fruit sweetener. Stir until just combined.
  5. Combine wet and dry ingredients into one mixing bowl, add blueberries, then stir until combined into a batter.
  6. Pour batter into a muffin pan, then immediately add to the oven.
  7. Bake in the oven for 16-18 minutes

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