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  • Nicole B

Blueberry Muffins. Low Carb, Sugar & Gluten Free.

I may be on a slight muffin kick! This recipe is from Food Faith Fitness and definitely is a keeper. These little gems are bursting with fresh, sweet, and JUICY blueberries, they have a perfectly crisp outside and tender, moist, yummy inside!

Gluten-free, grain-free, and easy to make ahead and freeze for the week - I prepped the 12 muffins and popped the rest in an airtight freezer-friendly container so I can enjoy them through the week.

What you need:

  • 3 Cups Almond flour (300g) *

  • 4 Tbsp Coconut flour (32g)

  • 1 Tbsp Baking powder

  • 1 tsp Sea salt

  • 1 tsp Baking soda

  • 3/4 Cup Granular Swerve Sweetener (Sugar Substitute)

  • 7 Tbsp Coconut oil, melted

  • 3 Large Eggs, at room temperature

  • 1/2 Cup Unsweetened Applesauce

  • 2 tsp Vanilla extract

  • 2/3 Cup Fresh blueberries

* Per Food Faith Fitness recipes that involve Gluten Free ingredients should be weighed to ensure the proper amount.

What you do:

  • Preheat your oven to 350 degrees and line muffin tin with Silicone Cupcake Liners

  • In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt, and baking soda. Set aside.

  • In a large bowl, using an electric mixer beat together the swerve, coconut oil, eggs, applesauce, and vanilla until well blended.

  • Stir in the almond flour mixture, along with the blueberries until well combined. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture.

  • Divide the mixture into the 12 Muffin spots and bake until very golden brown and a toothpick inserted in the center comes out clean, about 24-25 minutes.

  • Let cool for 15 minutes. Then, gently run a knife around the edges of each muffin to loosen them.

  • Then, let cool COMPLETELY in the pan before trying to take them out.




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#food #recipes #recipe #cleaneating #keto #lowcarb #muffins

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