LOW CARB SUGAR FREE KETO BLUEBERRY MUFFINS WITH ALMOND FLOUR

 I love ALL muffins and would consider myself a muffin inclusivist. If you put oatmeal applesauce almond butter muffins, easy healthy gluten free carrot cake muffin or paleo chocolate muffins in front of me, I wouldn’t say no.

LOW CARB SUGAR FREE KETO BLUEBERRY MUFFINS WITH ALMOND FLOUR:

Ingredients

• 3 Cups Almond flour (300g) *
• 4 Tbsp Coconut flour, packed (32g)
• 1 Tbsp Baking powder
• 1 tsp Sea salt
• 1 tsp Baking soda
• 3/4 Cup Monkfruit (or granulated sweetener of choice)
• 7 Tbsp Coconut oil, melted
• 3 Large Eggs, at room temperature (this is key)
• 1/2 Cup Unsweetened applesauce
• 2 tsp Vanilla extract
• 2/3 Cup Fresh blueberries, (105g) 

Instructions

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1. Preheat your oven to 350 degrees and spray a muffin pan with oil spray. ***READ NOTES
2. In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt and baking soda. Set aside.
3. In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil, eggs, applesauce and vanilla until well blended.
4. Stir in the almond flour mixture, along with the blueberries until well combined. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture.
5. Divide by 12 muffin cavities (I like using a big ice cream scoop so that the muffins cook up with really domed tops!) and bake until very golden brown and a toothpick inserted in the center comes out clean, about 24-25 minutes.
6. Let cool for 15 minutes. Then, gently run a knife around the edges of each muffin to loosen them. Then, let cool COMPLETELY in the pan before trying to take them out.
7. DEVOUR!

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