Grab And Go Low Carb Muffins
User Reviews
5
Grab And Go Low Carb Muffins
Description
Grab And Go Low Carb Muffins use almond flour as a base combined with full-fat plain yogurt, eggs, melted butter, and vanilla extract to form a smooth, pliable batter. Baking powder helps the muffins rise, and a granulated sweetener provides subtle sweetness without traditional sugar. Blueberries and raspberries are folded into the batter, lending bursts of tart flavor and moisture throughout.
Baked at 350°F for about 25 minutes, the muffins develop a golden top and pass the toothpick test indicating doneness. After cooling, they become firmer, making them easy to transport and eat on the go. The combination of almond flour and dairy yields a tender crumb with a mild nutty and tangy flavor.
These muffins are convenient for low-carb diets or anyone seeking a portable breakfast or snack. Frozen berries may be used but fresh ones keep the muffins from bleeding color. The recipe yields a dozen large muffins, but the quantity can be halved to suit smaller needs. Storage in an airtight container in the fridge preserves freshness up to a week, while freezing can extend shelf life for months.
Ingredients
Wet Ingredients
- 1 ¼ cup PLAIN yogurt 300g, full fat
- 6 egg or 5 large eggs, medium
- 4 tablespoon butter 57g, melted
- 2 teaspoon vanilla extract
Dry Ingredients
- 3 ½ cup almond flour (350g)
- 2 teaspoon baking powder
- ¼ cup granulated sweetener 50g, use ⅓ cup or 65g for a sweeter muffin
- ⅓ cup blueberries 50g
- ⅓ cup raspberry 50g
Instructions
- Preheat the oven to 180 Celsius or 350 Fahrenheit and line a muffin pan with paper cups.
- Mix the yoghurt, eggs, vanilla and butter in a large mixing bowl with a balloon whisk (option to use an electric mixer) until well-combined.
- Add the dry ingredients - almond flour, baking powder and sweetener - and continue mixing until a smooth batter forms.
- At the end, carefully fold the berries into the batter, reserving some to place on top.
- Fill the muffin batter into the prepared paper cups. ake in the oven for around 25 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
- Let the muffins cool fully before eating. They firm up as they cool.
Notes
- The recipe yields 12 large muffins with approximately 3g net carbs each; halve ingredients for 6 muffins.
- Use 3 medium eggs if halving, as their size fits better than large eggs for this recipe.
- Frozen berries can be used after rinsing and tossing in almond flour to prevent bleeding.
- Store muffins in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 92g | |
| Calories | 257kcal | 13% |
| Total Carbohydrates | 7.5g | 3% |
| Protein | 9.9g | 20% |
| Fat | 22.1g | 34% |
| Saturated Fat | 4.8g | 24% |
| Cholesterol | 105mg | 35% |
| Sodium | 80mg | 3% |
| Potassium | 320mg | 7% |
| Fiber | 3.2g | 13% |
| Sugar | 2.8g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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