Let’s start our week off the right way with the most delicious bakery style blueberry muffins! Once you try these you will be shocked that they are low carb, have zero added sugar, and are gluten free!
If you love healthy muffins you will also love these banana muffins and strawberry muffins. Honestly, I am not a fan of blueberries. Never have been. BUT THESE BLUEBERRY MUFFINS GOT ME! Seriously, I might need to add these to my weekly baking schedule – they are just THAT good! I also prefer to use fresh blueberries in this recipe, however if it is easier for you to use frozen then just go for it and let me know how it turns out!
INGREDIENTS YOU NEED FOR BLUEBERRY MUFFINS
- 3 cups almond flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 5 tbs monk fruit
- 1 ripe banana, mashed
- 3 eggs
- 1/3 cup unsweetened almond milk
- 1 cup blueberries (fresh or frozen)
Instructions How To Make Sugar Free Blueberry Muffins
- Preheat oven to 325 degrees F. Grease or line a standard 12 cup muffin tin and set it aside.
- In a large bowl, place your almond flour, baking soda, sweetener and salt. Whisk until well combined and create a well in the middle. Set aside.
- In a medium bowl mix together your mashed banana, unsweetened almond milk, and eggs until combined. Pour into the center of your flour mixture and mix together until smooth and there are no chunks lefts. Mix in your blueberries.
- Divide your blueberry muffin batter evenly among your prepared muffin tin. Each cup should be about 3/4 full. Place in the center of your preheated oven and bake for 27-30 minutes, or until a toothpick inserted in the middle of a muffin comes out ALMOST clean. Allow to cool and enjoy!
Almond Flour Sugar Free Low Carb Blueberry Muffins
Ingredients
- 3 cups almond flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 5 tbsp monk fruit or granulated sweetener of choice
- 1 large ripe banana mashed
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 1 cup blueberries
Instructions
- Preheat oven to 325 degrees F. Grease or line a standard 12 cup muffin tin and set it aside.
- In a large bowl, place your almond flour, baking soda, sweetener and salt. Whisk until well combined and create a well in the middle. Set aside.
- In a medium bowl mix together your mashed banana, unsweetened almond milk, and eggs until combined. Pour into the center of your flour mixture and mix together until smooth and there are no chunks lefts. Mix in your blueberries.
- Divide your blueberry muffin batter evenly among your prepared muffin tin. Each cup should be about 3/4 full. Place in the center of your preheated oven and bake for 27-30 minutes, or until a toothpick inserted in the middle of a muffin comes out ALMOST clean. Allow to cool and enjoy!
Notes
Nutrition
Products
Frequently Asked Questions About KEYWORD
Absolutely, I recommend using fresh but if you can only find frozen they should work just fine!
Do not overmix the batter! Only mix until all of your ingredients are JUST incorporated.
Store at room temperature in an airtight container for up to 7 days.
Yes, in a shallow airtight container for up to 6 months.
White chocolate chips, walnuts, lemon zest, etc.
More Recipes You Might Enjoy:
- Easy Sugar Free Almond Flour Banana Muffins
- Keto Sugar Free Gluten Free Lemon Poppy Seed Loaf
- Best Ever Moist Gluten Free Sugar Free Chocolate Banana Bread
- Easy Moist Gluten Free Sugar Free Pumpkin Bread
- Gluten Free Low Carb Cinnamon Bread
- Gluten Free Keto Strawberry Scones
- Almond Flour Sugar Free Low Carb Strawberry Muffins
- Low Carb Gluten Free Cinnamon Muffins
- Fluffy Gluten Free Keto Chocolate Chip Muffins
- Gluten Free Low Carb Banana Chocolate Cupcakes
- Fruit Recipes
- Summer Recipes
- Gluten Free Muffins & Loafs
just made them, yum! Fresh out of the oven
Yum! Enjoy!