Healthy Blueberry Mini Muffins (Low Carb, Gluten Free, Dairy Free)
These mini muffins are just perfect in every way. They are moist in the middle with the gooey muffin top that we all know and love. These muffins are filled with all the right flavors to satisfy that blueberry muffin cravings!
TIPS: here are some tips that will help ensure that your muffins come out as delicious and beautiful as these....
When you mix the batter, the batter will not be completely smooth, try to avoid over mixing and just mix well enough so the batter is evenly combined
If you don't have a mini muffin pan, feel free to use a regular sized muffin pan and add 7-10 minutes on to the bake time.
Add the blueberries in after the muffin pan is filled and press the blueberries into the batter so they are slightly peaking out. I add the blueberries in at this point, as opposed to mixing them directly into the batter before adding the batter to the pan, because this prevents the blueberries from sinking to the bottom of the muffins and dying the muffins blue.
1 Cup almond flour
1/3 Cup coconut flour
1/3 Cup monkfruit sweetener (the granular type)
1 Cup (4 scoops) of vanilla protein powder of choice
1 tsp baking powder
1 tsp cinnamon
1/2 Cup almond milk
2 tbs coconut oil
1 tsp vanilla extract
1 Cup of blueberries (Tip: use frozen blueberries to avoid them bursting while baking)
Preheat your oven to 375F,
In a large bowl, add in your dry ingredients and whisk until the dry ingredients are fully combined,
Create a well in the center of the dry ingredients and add your wet ingredients to the well,
Mix your wet ingredients in the center of the dry ingredients so the wet ingredients are combined and then begin to fold in your dry ingredients, mixing until the batter is fully incorporated (Tip: the batter will not be completely smooth, try to avoid over mixing and just mix well enough so the batter is evenly combined),
Grease your muffin pan (you can use a mini muffin pan or a regular muffin pan) (Tip: Even if you are using muffin liners, be sure to grease the muffin liners so they come off easily),
Use a spoon or iced cream scoop to drop even portions of the batter into your muffin pan, filling each muffin about 3/4 of the way up,
Add your blueberries to each muffin and press the blueberries down so they are about half way into the muffin and peaking out of the top (Tip: add the blueberries in like this, as opposed to mixing them directly into the batter before adding batter to the pan, because this prevents the blueberries from sinking to the bottom of the muffins and dying the muffins blue),
Bake for 16-18 minutes (if you are using a regular muffin pan, add 7-10 minutes onto the bake time),
Once they are ready, allow them to cool and enjoy!
Serving Size: 3 mini muffins or one regular sized muffin.