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Grain-Free Blueberry Cinnamon Muffins (Gluten-Free, Paleo, Low-Carb)

Published: August 30, 2018 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 30 Minutes
Serves Serves 12 muffins
Grain-Free Blueberry Cinnamon Muffins (Gluten-Free, Paleo, Low-Carb)
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Average Rating: 5 | Rated By: 4 users

Extra soft and loaded with blueberries with a hint of cinnamon low carb muffins! Made with almond and coconut flour and pure maple syrup. Promise they won’t disappoint. And only about 12 g of carbs per muffin

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Ingredients

  • 2 cups almond flour
  • 1 Tbsp. Coconut flour
  • 2 tsp. GF aluminum free baking powder
  • 1 1/2 tsp. GF ground cinnamon
  • 1/8 tsp. sea salt
  • 2 large eggs, at room temperature
  • 1/3 cup pure maple syrup
  • 1/2 cup cream, at room temperature you can sub for non-dairy option
  • ¼ cup coconut oil, melted
  • 1 Tbsp. fresh lemon juice + zest of 1 lemon
  • 1 tsp. pure vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw the blueberries)

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    Instructions

  • Preheat oven to 350 F and line a muffin pan with parchment paper liners
  • In a medium bowl whisk together almond flour, coconut flour, baking powder, cinnamon and salt
  • In a large bowl using an electric mixer, mix eggs, maple syrup, cream and coconut oil until creamy. Add lemon juice, lemon zest and vanilla and mix
  • Add dry ingredients to egg mixture and using a spatula stir to combine, do not overmix. Then gently stir in blueberries
  • Pour batter into prepared muffin pan and bake for 30 - 32 minutes, until muffin tops are golden and are firm to touch
  • Cool in the pan for 15 minutes, then transfer onto a cooling rack to cool completely


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