Prep time – 20mins
Cooking time – 25mins
Serves – 12
|Almond flour - 3 cups||270g||51||144||12|
|Coconut milk, regular (20% fat) - 1/2 cup||120ml||2||24||3|
|Blueberries, frozen or fresh - 1 1/2 cups||180g||1||0||20|
|Erythritol - 1/2 cup||80g||0||0||0|
|Vanilla essence||1 tsp||0||0||0|
|Bicarbonate of soda||1 tsp||0||0||0|
|Total per serve||6g||15g||3g|
Makes 12 Muffins
per Muffin – main ingredients only: 170 cal / 700 kJ
Preheat the oven to 170 degrees. Grease a non-stick twelve hole muffin tin with butter or coconut oil.
• Combine the almond flour and baking soda in a bowl.
• Add the eggs, 1/2 cup of the blueberries, erythritol, coconut milk and vanilla essence to a food processor and process till mixed.
• Add the almond flour to the wet mixture and combine. Fold through the rest of the blueberries.
• Divide mixture across the muffin tin and place in the oven. Bake for 20-25 minutes, or until golden.
• Cool in the tin and when cool enough to handle, gently twist to loosen them.
• Cool on a cake rack then store in an airtight container. They can be frozen as well.
More about almond flour
Almond flour is made by grinding blanched almonds to a meal (without the skin). Almond meal is ground raw almonds (with the skin). Almond flour is lower in fibre than almond meal and gives a lighter product with baking. But either can be used in this recipe. Almond meal can be made at home if you have a blender or grinder. 1 cup of almonds will make about 1 1/4 – 1 1/3 cup of almond meal.