Almond Flour Berry Muffins - Diabetic
Experience the burst of fresh, juicy berries and the warm, nutty texture of almond flour in our Sunrise Berry & Almond Muffins. These muffins are a favorite among those who cherish a healthy start to their day without compromising on taste. The fusion of ripe blueberries and raspberries wrapped in a moist, fluffy almond base creates a delightful breakfast or snack option, perfectly paired with your morning coffee or tea.
Ingrédients
- 1 1/2 1/2 cups almond flour
- 1/4 cup erythritol, granulated
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large large eggs
- 1/3 cup unsweetened almond milk
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 1 cup mixed berries (blueberries, raspberries), fresh or frozen
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a muffin tin with paper liners.
- In a large bowl, whisk together almond flour, erythritol, baking powder, cinnamon, and salt.
- In another bowl, whisk together eggs, almond milk, olive oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the mixed berries gently to avoid breaking them.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 8gProtéines: 6gFat: 15gSucre: 2g
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