Homemade Blueberry Muffins - Shh, no one will know they are wheat free and sugar free!


A regular Costco style muffin is going to be almost 700 calories, 75 carbs and almost 40 grams fat.  Even though they taste good, no wonder they sit like a brick in your stomach after.    A few weeks ago I got in a 'muffin' mood and once I tweaked a recipe I loved that was healthy and yummy, I've been playing with it ever since to make various flavors.

Blueberry Muffins
Wheat free, low carb, sugar free!

2 c almond flour
1/4 c flax meal
3/4 c unflavored or vanilla whey protein powder
1 t baking powder
1 t baking soda
1/2 t salt
1 c sweetener granules - brand of your choice (Ideal or Just Like Sugar are my top choices)
3/4 c pure pumpkin puree  (not pumpkin pie filling)
1/2 stick real butter, melted
3 eggs
1 t lemon extract
1/4 t vanilla extract
1/2 c half and half or cream
Berries (I didn't measure - maybe 3/4 cup)

In a bowl, mix the dry ingredients;  almond flour, flax, protein powder, baking powder, soda, salt and sweeteners.    In another bowl mix the pumpkin, butter, eggs and extracts.   Add the pumpkin mixture to the dry mixture and stir with a wooden spoon while adding the cream or half and half.  Add a little bit more cream if you have to make it thinner, a little more almond flour if you need it thicker.  Remember your batter should be thicker than a cake mix yet still able to be scooped or poured into muffin tins.  Stir in some berries.  Pour batter into greased or lined cupcake tins filled  3/4 full. You can top the muffins with a sprinkle of sugar or sweetener and/or cinnamon if you wish.  Bake at 325 for approximately 25 - 30 minutes.   This will make roughly 16 muffins.


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