Lemon Blueberry Muffins
Yield 6
Betty Strobele of A Mindful You Wellness
Prep time
10 Min
Cook time
20 Min
Total time
30 Min

Lemon Blueberry Muffins

I usually double this recipe since they don't last very long in my house.

Ingredients

  • 2 C Almond Flour
  • 4 Tbsp Protein Powder (vanilla)
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 3 Large Eggs (lighly beaten)
  • 1/4 C Coconut Oil or Ghee, melted
  • 1/4 C Maple Syrup (or Allulose Syrup)
  • 1 tsp Vanilla
  • Zest of 1 Lemon
  • 1/2 C Blueberries (fresh is better. If using frozen make sure they are completely thawed and dry)
  • Glaze
  • 6 Tbsp Monkfruit (fine powedered). You can use powdered sugar but they will not be glucose friendly.
  • 2 Tbsp Lemon Juice

Instructions

  1. Preheat oven to 350.
  2. In a bowl, combine the dry ingredients. Almond flour, protein powder, salt and baking soda.
  3. In a separate bowl combine eggs, coconut oil, syrup, vanilla, and lemon zest. Mix well.
  4. Add wet ingredients into the dry and mix well but don’t over-stir. Fold in blueberries. Spoon into silicone muffin forms or parchment lined muffin pan. Bake for 20-25 minutes until muffins are a light golden brown on top. Remove from over an cool.
  5. For the glaze, combine powdered sugar and lemon juice. Drizzle on top of the muffins.

Nutrition Facts

Calories

398

Protein

14 g

Carbs

31 g

Fiber

5 g

Sugar

12 g

Net carbs

14 g

Fat

31 g

Sat. Fat

10 g

Sodium

345 mg

Potassium

357 mg

Cholesterol

94 mg

Iron

1.7 mg

Zinc

1.6 mg

Calcium

124 mg

Vitamin A

38 IU

Vitamin C

4 mg

Vitamin D

.5 µg

Vitamin E

9.4 mg

Vitamin B2

.64 mg

Vitamin B3

1.4 mg

Vitamin B6

.09 mg

Vitamin B12

.28 µg

Folic Acid

0 µg

Folate

28 µg

Magnesium

105 mg