My mom and I have been cooking daily during this quarantine. Testing out new recipes is always so fun for us. We totally winged this one with ingredients we had in the pantry and fridge. I wasn’t sure how it would turned out, but it was incredible so I wanted to share it with you. We used monk fruit sweetener to cut down on the carbs and sugar. Monk fruit is ideal for those watching their weight. It’s zero calorie, zero sugar, zero carbs and doesn’t spike up blood sugar levels. The oat fiber is added to give you an extra fiber boost. 1 tsp of oat fiber is 3g fiber and 0g net carbs. We used 2 tbsp which adds 18g of fiber to the muffins! If you don’t have oat fiber, use 2 tbsp of almond flour. I hope you guys enjoy these as much as we did! Sending lots of love to all!
Yields 7 muffins
- Cooking spray
- 1 cup almond flour
- 2 tbsp oat fiber
- 3 tbsp monk fruit sweetener or coconut sugar
- 1 scoop Truvani vanilla protein
- 1 tbsp baking powder
- Pinch of salt
- 3 eggs, whisked
- 1/3 cup unsweetened almond milk
- 3 tbsp coconut oil, melted
- 2 tbsp coconut yogurt
- 1 cup blueberries + more for decor
- STEP 1. Preheat oven to 375 F or 190 C.
- STEP 2. Lightly spray a muffin tin with cooking spray.
- STEP 3. In a large bowl, add the almond flour, oat fiber, monk fruit, vanilla protein, baking powder and mix well.
- STEP 4. To the same bowl, add the whisked eggs, almond milk, coconut oil and coconut yogurt. Mix well with a fork until all of the ingredients are combined. If the batter seems too thick, add a tiny bit more almond milk.
- STEP 5. Fold in the blueberries and lightly mix the batter.
- STEP 6. Pour the batter into the muffin tins, making sure it’s all even (about 2 tbsp of mixture per tin). Top each muffin with one or two blueberries and bake for 18 minutes.
- STEP 7. Set aside to cook and serve with coconut yogurt. Enjoy!
Tools/Products Used In This Recipe: