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Almond Flour Blueberry Muffins

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Almond Flour Blueberry Muffins are low carb, low fat, low calorie and absolutely 100% delicious. 
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Almond Flour Blueberry Muffins - low carb, low fat, low calorie and absolutely 100% delicious - by Mama Maggie's Kitchen

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.

Almond Flour Blueberry Muffins - low carb, low fat, low calorie and absolutely 100% delicious - by Mama Maggie's Kitchen

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).

Almond Flour Blueberry Muffins - low carb, low fat, low calorie and absolutely 100% delicious - by Mama Maggie's Kitchen

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.

Almond Flour Blueberry Muffins - low carb, low fat, low calorie and absolutely 100% delicious - by Mama Maggie's Kitchen

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.

Almond Flour Blueberry Muffins - low carb, low fat, low calorie and absolutely 100% delicious - by Mama Maggie's Kitchen

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.

Almond Flour Blueberry Muffins - low carb, low fat, low calorie and absolutely 100% delicious - by Mama Maggie's Kitchen

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. 😉

Nutritional Facts:

Mini muffin:
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

 

Almond Flour Blueberry Muffins - low carb, low fat, low calorie and absolutely 100% delicious - by Mama Maggie's Kitchen

Almond Flour Blueberry Muffins

Almond Flour Blueberry Muffins are low carb, low fat, low calorie and absolutely 100% delicious. 
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2 dozen
Calories: 1275kcal
Author: Maggie Unzueta

Ingredients

Instructions

  • 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!

Notes

This recipe is low carb, low fat, low calorie 
The batter for these Almond Flour Blueberry Muffins is thick.
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.

Nutrition

Calories: 1275kcal | Carbohydrates: 72g | Protein: 37g | Fat: 102g | Saturated Fat: 30g | Cholesterol: 164mg | Sodium: 669mg | Potassium: 227mg | Fiber: 22g | Sugar: 33g | Vitamin A: 278IU | Vitamin C: 8mg | Calcium: 406mg | Iron: 7mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Almond Flour Blueberry Muffins - low carb, low fat, low calorie and absolutely 100% delicious - by Mama Maggie's Kitchen


About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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Comments

  5. Cait Weingartner

    These muffins looks yummy! There is nothing better for a weekend breakfast treat, than homemade muffins. I’m going to try these for sure.

    Reply

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