So everyone seems to like my chocolate chip muffin recipe, so I turned them into keto blueberry muffins. It is a little bit different but equally delicious!
I think one of the best things about this recipe is that it uses coconut flour instead of almond. Most muffin recipes are make with almonds, so it’s good for those who have an allergy to almonds or who prefer coconut.
If you want to take this up a notch to make it even MORE fluffy, I HIGHLY recommend adding 1 scoop (about 30g) of whey isolate. It will make the muffins rise more as well as make them more muffin-like!
This recipe is super easy to make, all you have to do is stir the ingredients together, place in a lined muffin tin and bake at 350f/176c for 30 minutes!
Take out and enjoy!
This makes roughly 6 muffins.
Nutritional Information per muffin
- CALS: 128
- FAT: 10.1
- CARBS: 5.8
- FIBRE: 2.2
- NET CARBS: 3.6
- PROTEIN: 4