Caregory : Dinner Ideas
Just because you're watching carbs doesn't mean you can't have the classic breakfast pastry. In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs. A bit of brown sugar blunts the tartness of fresh blueberries. Make these ahead for a grab-and-go breakfast for the week.
1 ¾ cups almond flour
¼ cup coconut flour
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup blueberries
3 large eggs
½ cup reduced-fat milk
⅓ cup plus 2 tablespoons light brown sugar
¼ cup avocado oil
1 ½ teaspoons vanilla extract
Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.
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