March 05, 2015

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.

This one was born to use up some frozen blueberries in the freezer that had been there forever.  I also had some blackberries frozen from this Fall when our wild blackberry bushes by the creek beckoned me to brave the brambles and pick them.  I decided to use the berry mixture, tweaked the flavorings in the batter and then topped it with a bit of sweetener/cinnamon mixture (Baked Right).  I also add a drop or two of Princess Flavoring by LorAnn but that of course is totally optional and if you don't have it, don't fret it.

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.


You might be interested in some of the products I use(d);
Nature's Best Isopure Unflavored (Zero Carb), 3-Pound Tub
Bob's Red Mill Organic Gluten-Free Whole Ground Golden Flaxseed Meal
Ideal Sweetener No Calorie 10.6 Oz
Blanched Almond Meal Flour, 5 lbs.
Just Like Sugar Just Like Chef's Baked Right
Just Like Sugar Table Top Sweetener
Lorann Oils Bakery Emulsions Princess Cake and Cookie

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