LOW CARB ALMOND FLOUR BLUEBERRY MUFFINS

LOW CARB ALMOND FLOUR BLUEBERRY MUFFINS image

Provided by Rose Mary Mogan @cookinginillinois

Categories Muffins

Number Of Ingredients 10

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2 cup(s) almond flour
1 cup(s) black walnuts or nuts of your choice
1 cup(s) blueberries
1 cup(s) splenda
3 tablespoon(s) chia seeds
2 large eggs room temperature
1/2 cup(s) buttermilk
1/3 cup(s) extra virgin olive oil, or other oil of choice
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt

Steps:

COUNTING CARBS CAN BE DIFFICULT IF YOU CAN'T SATISFY YOUR SWEET TOOTH EVERY NOW AND THEN. So I created this tasty dessert to have without guilt. Preheat oven to 325 degrees F. Line with paper liners and spray a 12 cup muffin tin with non stick cooking spray. Set aside till needed.I used Super fine Almond Flour & organic Chia seeds.
Add all the dry ingredients to a medium size bowl. Almond flour, chia seeds, baking soda and salt. Stir and whisk together to combine, and set aside till needed.
Now add wet ingredients to a separate larger bowl, the eggs, oil, buttermilk & splenda & beat till blended together.
Next add in half of the chia seed mixture, and beat till blended together. Repeat and beat again till all is blended well.
Remove beater and switch to a large spoon. Add in the nuts and Blueberries, and carefully stir the blueberries into the batter.NOTE YOU CAN ADD HALF OF THE BERRIES & NUTS INTO THE BATTER, THEN ADD THE REMAINDER ON TOP. Or add extra nuts & berries on top being mindful that this will add additional CALORIES.
Spoon batter evenly between each of the 12 muffin cups. Add extra nuts and berries on top IF DESIRED . Bake in preheated 325 degree F. oven for about 25 to 30 minutes. Remove from oven allow to cool and serve. My helper could not wait until they cooled completely, she had one almost immediately.