Blueberry Muffins
Servings: 10 muffins
Calories: 257kcal
Equipment
- Muffin Tin
Ingredients
- 2.5 cups blanched almond flour
- 1/2 cup granulated Swerve
- 1 tbsp ground flaxseed meal
- 2 tsp baking powder
- 1/3 cup avocado oil
- 1/2 cup unsweetened almond milk
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 tsp lemon zest optional
- 1/2 cup blueberries
Instructions
- Preheat the oven to 350 degrees F. Spray 10 wells of a muffin pan with cooking spray. In a large bowl, stir together the almond flour, swerve, flaxseed meal, and baking powder.
- Mix in the avocado oil, almond milk, eggs, vanilla and lemon zest until batter is smooth.
- Gently fold in blueberries.
- Distribute the batter evenly among the muffin wells. Bake for 20-25 minutes, until the tops are slightly golden.
- Store muffins on the countertop, covered, and enjoy within 2 days. You can also store in the fridge in an airtight container for up to a week.
Nutrition
Serving: 1muffin | Calories: 257kcal | Total Carbs: 16g | Protein: 7g | Fat: 23g | Fiber: 3g | Net Carbs: 3g | Sugar Alcohols: 10g