Who isn’t tempted sometimes by a big, fluffy muffin oozing with ripe blueberries? You know the ones, those jumbo-size muffins that are found in any bakery on any street in any city. Oftentimes, they actually look a lot better than they taste, as they can be overly sweet or a little on the dry side. And if you eat all of it, you have eaten your carb and calorie allowance for the whole day! Well, these low carb “bakery-style” blueberry muffins will satisfy that bakery muffin craving without all the sugar and flour. A breakfast you can feel good about. Read more
Lemon poppyseed muffins are a breakfast classic. The bright lemon flavor and the slight crunch of the poppy seeds are well loved by millions. And now you can eat them without risk of sending your blood sugar soaring. Just be sure not to take a drug test too soon after consumption…
2 cups almond flour
Granulated sweetener equivalent to 1/2 cup sugar
1/3 cup coconut flour
3 tbsp poppyseeds
1 tbsp baking powder
1/2 cup butter, melted
3 large eggs, room temperature
1/2 cup unsweetened almond milk
1/4 cup fresh lemon juice
1 tbsp lemon zest
1/2 tsp lemon extract (can also use vanilla)
Powdered sweetener equivalent to 1/4 cup powdered sugar
1 tbsp lemon juice
Additional water to adjust consistency
Preheat oven to 325F and line a muffin tin with paper liners (use parchment paper for easier release).
In a large bowl, combine almond flour, sweetener, coconut flour, poppyseeds, and baking powder. Add melted butter, eggs, almond milk, lemon juice, lemon zest, and lemon extract. Stir well to combine.
Divide batter among prepared muffin cups and bake 25 to 35 minutes, until tops are just golden brown and muffins are set. Remove and let cool.
For the glaze, whisk sweetener with lemon juice and enough water to make a thin drizzling consistency (how much will depend on your sweetener). Drizzle over cooled muffins.
Total fat: 18.10g
Calories from fat: 162
Total dietary fiber: 3.22g