Blueberry or Chocolate Chip Muffins

Blueberry or Chocolate Chip Muffins

Basic Information

• Servings: 4
• Serving Size: 2 muffins
• Difficulty: 3
• Budget: 3
• Prep Time: 15
• Cook Time: 20
• Total Time: 35
• Meal Type: Main Dish

Diet Types

• Vegetarian
• Low-Carb (if almond flour)
• Keto (if chocolate chips are sugar-free)

Equipment

• Muffin tin (12-cup)
• Large mixing bowl
• Whisk
• Measuring cups and spoons

Ingredients

1. 1 cup almond flour
2. 1/4 cup coconut flour
3. 1/4 cup erythritol or preferred sweetener
4. 1 teaspoon baking powder
5. 1/4 teaspoon salt
6. 2 large eggs
7. 1/4 cup olive oil
8. 1/2 cup blueberries or sugar-free chocolate chips

Directions

1. Heat oven to 375°F and grease 8 cups of a 12-cup muffin tin with oil.
2. In a large mixing bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
3. Add eggs and olive oil, whisking until combined.
4. Fold in blueberries or chocolate chips.
5. Pour batter evenly into the 8 prepared muffin cups.
6. Bake for 18-20 minutes until set and lightly golden.
7. Let cool slightly, then serve warm.

Storage

Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month. Reheat in a microwave or oven.

Nutrition

• Calories: 220
• Protein: 10g
• Fat: 18g
• Carbs: 8g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A