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Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup unsweetened applesauce
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut flour, granulated sweetener, baking powder, and salt.
3. In a large bowl, whisk together unsweetened applesauce, melted butter, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined. Do not overmix.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (per muffin):
– Calories: 220
– Protein: 4g
– Fat: 18g
– Saturated Fat: 8g
– Carbohydrates: 10g
– Fiber: 4g
– Sugar: 2g
– Sodium: 100mg
Tips:
– Use fresh or frozen blueberries for the best flavor and texture.
– If using frozen blueberries, thaw and pat dry with a paper towel before using.
– You can replace the unsweetened applesauce with an equal amount of plain Greek yogurt or sour cream.
– Store the muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.