Blueberry Almond Flour Low Carb Quinoa Muffins

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Blueberry Almond Flour Low Carb Quinoa Muffins

Is there anything better than a delicious bakery muffin? I wanted to create a low carb blueberry muffin that tasted just as good as my bakery style muffins I used to eat when I was younger. Do I dare say, they are just as yummy.

I eat mostly low carb now because of SIBO and I'm completely gluten free. There was a time I'd drive to my local bakery to eat the best blueberry muffin in the coffee shop. I also at the time believed they were, in fact, healthy for me just because they had blueberries in them. Ha! Boy have I learned and realized that the wheat and sugar in one blueberry muffin not only equates to a lot of calories but also has many inflammatory markers for me.

So here's the best news! Not only will these muffins keep your sweet tooth satisfied but also they are lower in sugar and will not soar you in a downward spiral with a sugar crash!

This recipe is super easy. The muffins themselves are moist and super flavorful. All you need is one bowl to make the batter. I'm always game for less dishes! If you want bigger muffins each just decrease your muffins from 12 to 10. I like making twelve at a time and freezing some for my mornings on the go. Ok lets get to the recipe!

  • 2 Cups Almond Flour

  • 1/2 Cup Quinoa Flakes (I like this brand)

  • 3 large eggs

  • 1 teaspoon baking powder

  • 3/4 cup blueberries (I like Trader Joe's Wild Blueberries - frozen)

  • 2/3 cup water or almond milk (to make SIBO friendly use water to avoid gums and additives)

  • 1/2-1 teaspoon almond extract or vanilla (I love extra almond flavor)

  • Stevia to taste (approx. 1 teaspoon or less depending on how sweet you want to make them)

1. Preheat oven to 350 degrees F, Line a muffin pan with 12 parchment paper muffin liners.

2. In a large bowl mix dry ingredients together.

3. Add eggs, almond extract and water to incorporate and fold in blueberries.

4. Distribute the batter evenly among the muffin cups. Bake for 20 minutes until the top is golden and an inserted toothpick comes out clean.


RECIPE NOTES

Serving Size: 1 Muffin


NUTRITIONAL INFORMATION PER SERVING

Calories: 159, Fat 10.4g, Carbohydrates 10.1g, Protein 6.8g