Ingredients List
Create a fresh batch of these wholesome muffins using everyday, accessible ingredients that are likely already in your kitchen:
- 1 1/2 cups almond flour (low-carb and gluten-free)
- 1/4 cup coconut flour (adds fiber and structure)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup erythritol or monk fruit sweetener (sugar-free, low glycemic)
- 1/2 cup unsweetened almond milk (or swap with skim milk for a protein boost)
- 2 large eggs
- 1/4 cup unsweetened applesauce (adds moisture without sugar)
- 2 tbsp coconut oil, melted (or light olive oil)
-
1 teaspoon of high-quality vanilla extract
- 1 cup fresh or frozen blueberries (antioxidant-rich and naturally sweet)
Substitutions: You can replace almond flour with oat flour (note: higher carbs), and erythritol with stevia, allulose, or xylitol, depending on your preference.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a muffin tray with paper liners or spray with a non-stick cooking spray.
Step 2: Combine Dry Ingredients
In a spacious mixing bowl, blend almond flour, coconut flour, baking powder, salt, and erythritol until evenly combined—creating a light, nutrient-rich base for your muffins. This blend of dry ingredients provides a low-carb, nutrient-dense base.
Step 3: Mix Wet Ingredients
In another bowl, whisk eggs, almond milk, applesauce, melted coconut oil, and vanilla extract until smooth. The applesauce helps bind and moisten without added sugar.
Step 4: Blend and Fold
Gently pour the wet mixture over the dry ingredients and stir just until incorporated—resist the urge to overmix, as this can affect the muffin texture. Carefully fold in the blueberries, keeping them whole to preserve their burst of sweetness.
Step 5: Fill Muffin Cups
Evenly portion the batter into 12 muffin liners, filling each about 75% full to achieve beautifully rounded tops.
Step 6: Bake to Perfection
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to rest in the baking tray for 5 minutes to firm up, then carefully move them to a wire rack to finish cooling and prevent sogginess.
