Prep time – 20mins
Cooking time – 25mins
Serves – 12
| Ingredients | Qty | Protein | Fat | CHO |
| Almond flour - 3 cups | 270g | 51 | 144 | 12 |
| Eggs, medium | 3 | 16.5 | 13.5 | 1 |
| 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.
