Lemon Blueberry Muffins (low sugar, grain free with almond flour)

Lemon Blueberry Muffins (low sugar, grain free with almond flour)

Are you in the mood for some muffins? Well I have a treat for you. I made this recipe last weekend and it was absolutely DELICIOUS. I don’t often bake with almond flour, but when I do, the product always comes out super moist and naturally sweet. If you are watching your carb intake, this recipe offers a tasty lower sugar treat when the cravings strike. Most of the sweetness comes from the almonds and the blueberries, and only a modest amount of sugar.

Here are the ingredients:

  • 2 plus 1/4 cup almond flour

  • 1/4 cup coconut sugar

  • 3 tbsp oil (I used olive oil)

  • 2 whole eggs (room temperature)

  • 1 tsp vanilla extract (almond extract would also work if you have it)

  • Zest of 3 lemons

  • 1/2 cup frozen blueberries

  • Pinch sea salt

  • 1 tsp baking soda

Preheat your oven to 350 degrees. Lightly grease a muffin pan with butter or oil, or line with muffin papers. In a medium mixing bowl, combine the almond flour, baking soda, salt, and lemon zest. In a separate bowl, mix the eggs, oil, vanilla, and sugar. Add the dry ingredients to the wet, and lightly fold together until just mixed. Fold in the blueberries.

Using a tablespoon, scoop the batter evenly into the muffin pan. If you would like, top the muffins with chopped almonds and crumbled sugar.

Bake the muffins for 17-20 minutes, or until a knife inserted into the centre comes out clean. Let cool for 5-10 minutes before eating.

Suggested serving size: 1-2. You can freeze them and save them for a snack in a pinch. Enjoy!

Pre-workout Nutrition: Macros & Meal Timing

Pre-workout Nutrition: Macros & Meal Timing

Mindful Tips to Manage Sugar Cravings (Part 2)

Mindful Tips to Manage Sugar Cravings (Part 2)