Almond flour is low in carbs and provides healthy fats, making these muffins a perfect diabetic-friendly treat with a mild sweetness from blueberries.
Ingredients:
- 1/2 cups almond flour
- 1/4 cup sugar-free sweetener (like erythritol)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 cup fresh blueberries
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix almond flour, sweetener, baking powder, and salt.
- In a separate bowl, whisk together eggs, almond milk, and vanilla extract.
- Combine the wet and dry ingredients, then fold in the blueberries.
- Scoop the batter into the muffin tin and bake for 20-25 minutes, or until a toothpick comes out clean.
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