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
These fun and kid-friendly mini pizza muffins are a welcome break from the sweet variety. Chock full of diced pepperoni and mozzarella cheese, they make a perfect after-school snack. Serve them on their own or with some low sugar marinara sauce for dipping.
2 cups almond flour
3 tbsp unflavoured whey protein
1 tbsp pizza seasoning
1 1/2 tsp baking powder
1/2 tsp garlic powder
1/4 tsp salt
1 1/4 cup shredded mozzarella cheese
1 cup diced pepperoni
2 large eggs
5 tbsp butter, melted
3/4 cup almond milk
Preheat oven to 325F and grease a mini muffin pan very well or line with paper liners.
In a large bowl, whisk together almond flour, whey protein powder, pizza seasoning, baking powder, garlic powder and salt. Stir in cheese and pepperoni.
Whisk in eggs, butter and almond milk until well combined. Fill muffin cups about 3/4 full. You will have leftover batter and will need to do a second batch.
Bake 17 to 20 minutes, until muffins are golden brown and just firm to the touch. Let cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Repeat with remaining batter. Serve with no sugar added marinara sauce.
Makes about 32 muffins. 2 muffins per serving (16 servings)