Low Carb Dairy Free Sugar Free Delicious Blueberry Muffins!

Tonya made these and swears they're so good- you won't miss the sugar!

June 3, 2018
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I've been trying my best to eat and live a low carb life and have also recently cut out dairy. I'm so glad I found this recipe because it gave me some hope that I can still eat delicious foods with it still being healthy! Haha. If you are craving muffins but are watching your carb intake or can't have sugar or dairy, or even if you're just curious- TRY THESE! Not only did I love, my husbands who LOVES sweets (made with real sugar --) loved these and so did my coworkers! 

 

Recipe is from FoodFaithFitness.com:

Ingredients:

- 3 Cups of Almond Flour (I bought my HUGE bag at Costco! It's great!)

- 4 Tbsp of Coconut FLour

- 1 Tbsp of Baking Powder

- 1 tsp of Salt

- 1 tsp of Baking Soda

- 3/4 cup of sugar free sweetener (there are lot's of options here, but I LOVE Swerve!)

- 7 Tbsp of Coconut Oil (melted)

- 3 Large Eggs

- 1 Cup of Unsweetened Applesauce (The recipe calls for 1/2 cup but I accidentally added a whole cup and maybe that's why they tasted so good?!)

- 2 Tsp of Vanilla Extract

- 2/3 Cup of Fresh Blueberries

Directions (recipe from FoodFaithFitness.com):

  • Preheat your oven to 350 degrees and spray a muffin tin for 12 muffins with oil spray. I used olive oil spray.
  • In a medium bowl, mix together the almond and coconut flour, baking powder, baking soda and salt.
  • In a different bowl, a large bowl, use an electric hand mixer to mix together the sweetner (I used Swerve), eggs, coconut oil, applesauce and vanilla.
  • Stir in the flour mixture from the medium bowl along with the blueberries until well combined. Let batter stand for 5 minutes.
  • Divide evenly into the muffin cavities and bake for 25 minutes or until very golden brown
  • Take out and let sit for 15 minutes for cooling 
  • Loosen them up by running a knife around them 
  • ENJOY!

Find the FULL recipe HERE!