• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

Do you want a quick low carb, gluten and sugar free breakfast that is perfect for busy weekday mornings? Say hello to these Grab & Go Low Carb Muffins.
Prep Time
5 mins
Cook Time
25 mins
Total Time
25 mins
Course
Breakfast
Cuisine
British
Servings
12
Calories
261 kcal

INGREDIENTS

1x
2x
3x
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1 1/4 cup plain yoghurt, full fat (300g)
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3 1/2 cup almond meal / coarse almond flour / ground almonds (350g)
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6 medium eggs or 5 large eggs
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4 tbsp butter melted
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2 tsp baking powder
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2 tsp vanilla extract
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1/2 cup blueberries and/or raspberries (100g)
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3-4 tbsp granulated sweetener (So Nourished) depending on your sweet tooth
INSTRUCTIONS

Preheat the oven to 180 Celsius/356 Fahrenheit.
Line a muffin tin with paper cups or even better, use a silicone mould (you don”t need paper cups then – just grease it well).
Mix your yoghurt, eggs, vanilla and butter well.
Then add all dry ingredients.
At the end, carefully fold in the berries, reserving some to place on top.
Bake for ca 25 minutes or until the tops are browned and a knife inserted in the centre comes out clean.
VIDEO
You can use frozen berries in this recipe. However, fresh berries are firmer and won’t “bleed” into the muffin.
NUTRITION
Serving: 92g
Calories: 261kcal
Protein: 10.9g
Fat: 21.3g
Cholesterol: 105mg
Sodium: 80mg
Potassium: 320mg
Fiber: 4.2g
Sugar: 3.6g