Gluten Free Fruit Muffins

I was thrilled to be interviewed on CBC NB Shift’s What’s Cooking about how I use almond flour. This is one of my favourite recipes:

Blueberry Muffins Recipe – gluten-free, low carb, keto, with almond flour

TOTAL TIME: Prep: 10 min. Bake: 20-25 min. @ 350  YIELD: 12 muffins.

Ingredients

• 2-1/2 cup   Blanched almond flour (Bulk Barn)
• 1/2 cup      Monk Fruit/Erythritol blend (Bulk Barn)
• 1-1/2 tsp    Baking powder
• 1/4 tsp       Salt
• 3 large       Eggs
• 1/3 cup      Butter or coconut oil (measured solid then melted)
• 1/3 cup      Unsweetened almond milk (or any milk)
• 1/2 tsp       Vanilla extract
• 3/4 cup      Blueberries (or other fruit – nutritional info for blueberries)

Directions

1. Preheat the oven to 350 degrees F (177 degrees C). Line 12 muffin cups with parchment liners.
2. In a large bowl, stir together the almond flour, Monk fruit/erythritol, baking powder, and salt.
3. Mix in the melted butter, almond milk, eggs, and vanilla extract.  Fold in the blueberries
4. Spoon the batter evenly into the muffin cups
5. Bake for about 20-25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.

Calories  217kcal                                  Fat                   19g

Prep Time 10 minutes                           Protein             7g

Cook Time 20 minutes                          Total Carbs      6g        Net Carbs        3g

Total Time 30 minutes                          Fiber                3g

Servings  10-12 muffins                        Sugar               2g