If you're looking for a delicious and healthy breakfast or snack option, look no further than these Keto Skinny Blueberry Muffins. Made with almond and coconut flour and sweetened with stevia, these muffins are low in carbs, gluten-free, and bursting with juicy blueberries. They're perfect for a quick on-the-go breakfast or as a sweet treat for any time of day.
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated stevia (or other keto-friendly sweetener)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions:
Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
In a large mixing bowl, whisk together the almond flour, coconut flour, stevia, baking powder, and salt until well combined.
In a separate bowl, whisk together the almond milk, melted coconut oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
Gently fold in the fresh blueberries.
Using a spoon or cookie scoop, divide the batter evenly among the 12 muffin cups.
Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the muffin tin for 5-10 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
These Keto Skinny Blueberry Muffins are a delicious and healthy breakfast or snack option that's perfect for those following a keto or low-carb diet. With a soft and fluffy texture and juicy bursts of fresh blueberries, these muffins are sure to become a new favorite in your household. Enjoy!
