The Healthiest Muffins To Eat For Breakfast

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INGREDIENTS

2 1/2 c. 

almond flour

1/3 c. 

keto friendly sugar (such as Swerve)

1 1/2 tsp. 

baking powder

1/2 tsp. 

baking soda

1/2 tsp. 

kosher salt

1/3 c. 

melted butter

1/3 c. 

unsweetened almond milk

3 

large eggs

1 tsp. 

pure vanilla extract

2/3 c. 

fresh blueberries

Zest of 1/2 lemon (optional , but i personally think it should be added )


DIRECTIONS
  • Preheat oven to 350° and line a 12-cup muffin pan with cupcake liners.
  • In a large bowl, whisk to combine almond flour, Swerve, baking powder, baking soda, and salt. Whisk in melted butter, almond milk, eggs, and vanilla until just combined.
  • Gently fold blueberries and lemon zest (if using) until evenly distributed. Scoop equal amounts of batter into each cupcake liner and bake until slightly golden and a toothpick inserted into the center of a muffin comes out clean, 23 minutes. Let cool slightly before serving . 
 
Today I only have one tip 😊 :
With the same recipe, you can make strawberry muffin and all you have to do is substitute blueberries  for strawberries . That my take on the #blueberrymuffins 


Those muffins are so helpful since I am trying to be healthy but I have a sweet tooth. You can have fun preparing it with the whole family. It goes well with your morning coffee/tea or orange juice. 

where to buy the ingredients :
Baking soda - Baking soda
Salt - Kosher salt

Hope you enjoy #Bakingwithme 

Buen Provecho everyone 😉😎🙌

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