LOW CARB BLUEBERRY MUFFINS

Low Carb Blueberry Muffins image

Provided by Vicki Gaiya

Categories Dessert

Time 35m

Yield 12 muffins, 10-12 serving(s)

Number Of Ingredients 7

2 cups almond meal (or use a mixture of almond and walnut meal)
2 teaspoons baking powder
1 tablespoon coconut oil
3 egg whites
1/4 teaspoon stevia or 1/4 teaspoon artificial sweetener
1 teaspoon almond extract
1/2 cup frozen blueberries (or other fruit)

Steps:

Preheat oven to 350°F.
Makes 12 muffins.
Melt coconut in microwave.
Spray silicone muffin pan. Heart shaped muffins are particularly pretty.
With a food processor (optional) mix dry ingredients and add wet ingredients. Add wet ingredients and mix thoroughly. The batter should be a little stiff like shortbread.
Spoon dough mixture into muffin pan. Cover dough with blueberries. Push the blueberries in a little into the dough.
Bake for about 20 minutes. Cool before eating.

Nutrition Facts : Calories 137.7, Fat 11, SaturatedFat 1.9, Sodium 89.4, Carbohydrate 6.6, Fiber 2.5, Sugar 3.3, Protein 5.2