I love carbs. Let me repeat that… I LOVE CARBS! Bread, tortillas, cake, you name it. Then I remember my family and our history with diabetes. A sad reminder to put down the cookies and reach for a carrot. In my hunt for low carb, diabetic friendly desserts, I started playing with different flours. So far, I’m loving Almond Flour. It is also great for those of you who follow gluten free or paleo diets. Almond flour, or almond meal, is ground from whole, blanched almonds. It’s a good, healthy boost of protein too, but most importantly, low in carbohydrates. What I came up with: Almond Flour Blueberry Muffins.
To make these Almond Flour Blueberry Muffins, I used frozen blueberries. The fresh ones were way too expensive. They’re not in season at the moment. Every summer I say I should freeze berries but never do. Maybe next summer… (famous last words).
The batter for these Almond Flour Blueberry Muffins is thick. It almost has a green hue, but don’t let that worry you. You’re going to be happy you made a batch or two of these yummy muffins.
I used a mini muffin tin pan. I like small bites. Something quick to pop in my mouth and go. If you use a regular-sized muffin pan, remember to bake them for a few extra minutes. Insert a toothpick to make sure they are cooked all the way through. If it comes out dry, they are ready.
The Almond Flour Blueberry Muffins are light inside. They aren’t dense, but moist and SO SO good. They are an excellent breakfast choice even if you’re not interested in low carb or diabetic friendly recipes.
I didn’t tell my Little Red that the Almond Flour Blueberry Muffins were low in sugar, low calorie, and low carbs. Somehow kids aren’t very happy to hear the word “healthy.” I saw how excited he was to eat a bluberry muffin before dinner that I just couldn’t break his heart by using the “H” word. After dinner he asked if he could have another one for dessert. “They’re small,” he argued. Of course! … wink. wink. 😉
Calories: 97.6 Fat: 7.7 g Carbohydrates: 6.0 g Fiber: 1.2 g Protein: 2.8 g
Regular muffin size:
Calories: 229 Fat: 17.5 g Carbohydrates: 10.2 g Fiber: 3.2 g Protein: 8 g
- 2½ cups almond flour
- 1 tablespoon coconut flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- ¼ cup agave syrup
- ¼ cup coconut water
- ¼ cup coconut oil
- 1 tablespoon vanilla
- 1 cup fresh (or frozen) blueberries
- 2 tablespoons cinnamon
- Preheat oven to 350 F.
- Grease the muffin tin with coconut oil.
- In a large mixing bowl, combine almond flour, coconut flour, salt, and baking soda.
- Add eggs, agave syrup, coconut water, vanilla, and coconut oil. Mix well.
- Slowly add in blueberries and cinnamon.
- Spoon mixture into muffin tin.
- Bake for 20-25 minutes for mini muffins (or 25-27 minutes for regular muffins). Enjoy!