Just because you're watching carbs doesn't mean you can't have the classic breakfast pastry. In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs. A bit of brown sugar blunts the tartness of fresh blueberries. Make these ahead for a grab-and-go breakfast for the week.
Ingredients
- 1¾ cups almond flour
- ¼ cup coconut flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries
- 3 large eggs
- ½ cup reduced-fat milk
- ⅓ cup plus 2 tablespoons light brown sugar
- ¼ cup avocado oil
- 1½ teaspoons vanilla extract
Directions
- Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
- Sift 1¾ cups almond flour, ¼ cup coconut flour, 1 tablespoon baking powder, ¼ teaspoon baking soda and ¼ teaspoon salt together in a large bowl. Add 1 cup blueberries and toss to coat. Whisk 3 large eggs, ½ cup milk, ⅓ cup brown sugar, ¼ cup oil and 1½ teaspoons vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
- Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.