LOW-CARB BREAKFAST ON THE GO? Yes, please!
This recipe for mini muffins uses coconut flour, an alternative to wheat flour that is lower in carbs and free of gluten.
Makes 24 mini muffins
Ingredients:
6 eggs
1/2 c coconut oil, melted over low heat
1 tsp vanilla extract
1/4 tsp almond extract
1/4 c maple syrup
1 lemon, zest & juice
1/2 c coconut flour
1/2 tsp salt
1/4 tsp baking soda
1 c fresh blueberries
1/4 c sliced almonds
Instructions
1. Preheat oven to 350 degrees F. Grease a mini muffin pan with coconut oil.
2. In a bowl combine eggs, melted (and cooled) coconut oil, vanilla & almond extract, maple syrup, lemon juice & zest.
3. In a different bowl, whisk the coconut flour to remove lumps, add salt & baking soda.
4. Mix the dry ingredients into the wet ones, then gently fold in the blueberries.
5. Fill each mini muffin tin to the top, then sprinkle with sliced almonds.
6. Bake for 30 minutes, then turn on the broil for 1-2 minutes (watch close!) to lightly brown the tops.
7. Allow cooling before removing from muffin tin. Store in an airtight container in the fridge for up to a week.
Nutrition
One serving equals: 84 calories, 5g fat, 55mg sodium, 4g carbohydrate, 1g fiber, and 2g protein
