Makes 15 muffinsCalories 140 Prep Time 10 minutes Total Time 40 minutes Made with Splenda® Magic Baker™ Sweetener
Ingredients
2 large eggs
½ cup plain 2% Greek yogurt
¼ cup unsweetened coconut milk
½ teaspoon lemon zest
1/4 teaspoon kosher salt
2 ½ cups blanched, superfine almond flour
1 cup Splenda® Magic Baker™ Sweetener
1 tablespoon baking powder
2 teaspoons lemon juice
¾ cup frozen blueberries
Nutrition Info Per Serving
Serving Size: 1 muffin
Net Carbs
4g
Calories
140
Total Fat
12g
Saturated Fat
1g
Cholesterol
30mg
Sodium
45mg
Total Carbs
18g
Dietary Fiber
2g
Sugars
2g
Protein
6g
Contains 6g Allulose
Contains 6g Erythritol
Instructions
Preheat oven to 325ºF. Line muffin tin with paper liners to make removing the muffins easy.
In a medium-sized bowl, add eggs, yogurt, coconut milk, lemon zest, and salt. Whisk well until combined, about a minute.
Sprinkle almond flour on top of liquid, along with Splenda Magic Baker and baking powder. Gently stir together with a spatula until evenly incorporated. Fold in lemon juice.
Fill each muffin liner with 2 tablespoons of batter, then place a few blueberries in, and add in about 1 ½ tablespoons more batter, then top with a few more blueberries, pressing down a bit into the batter.
Bake for about 27-30 minutes, until the middle of each muffin is dry, and batter is cooked through. Remove muffins and let cool for a least 10 minutes. Muffin liner will pull away easily when muffins have completely cooled.
Note
Edges of the finished muffin make look a little toasted – that is normal with Allulose; it browns a little more quickly
This recipe also makes excellent mini muffins. When making mini-blueberry muffins, bake for about 12-15 minutes.
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