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Strawberry Breakfast Muffins (FM) - Low Carb

Recipes | April 03, 2016

Strawberry_Breakfast_Muffins_post

*Makes 6 portions; 1 portion = 2 muffins

Ingredients
3/4 cup unsweetened almond milk
1/2 cup coconut cream (you can use a can of refrigerated coconut milk and just use the thick part)
1/2 cup granulated sugar substitute (I buy Swerve from Thrive Market for a lot cheaper)
1 tbsp vanilla extract
1/2 tsp xanthan gum
6 eggs
1 cup almond flour 
pinch of salt
1 tbsp butter for greasing
1 cup sliced strawberries (you can use fresh or frozen)

Instructions

  1. Preheat oven to 400F degree and use the butter to grease the large (12) muffin pan. I don’t grease the pan because I use reusable silicon muffin cups that I insert into the muffin pan. They’re completely non-stick and really easy to wash.
  2. Add all of the ingredients except for almond flour into a blender and blend for about 15 seconds until smooth.
  3. Add the almond flour a and blend for 30 seconds until smooth. Then transfer the mixture into the muffing pan.
  4. Place 3-4 slices of strawberries on top of each muffin.
  5. Bake in the oven for 30 – 35 minutes or until set and a knife inserted into the middle of the muffin comes out clean.

Macros Per Portion:
Calories: 234.5
Carbs: 7.2 g
Net Carbs: 4.4 g
Fat: 17.9 g
Protein: 10.7 g

Comments Add Comment

  1. private avatar image

    Private Member  | 
    santa barbara, ca

    To clarify:
    Step 2 should say: Add everything BUT the strawberries and almond flour.
    You add the strawberries on top once they are in the muffin pan.
    I used organic freeze dried strawberries and I liked it better than using fresh strawberries or frozen blueberries
    I love how easy it is to throw everything in the blender!
    Thanks Zuzka!
    YUM :))))

    • private avatar image

      Private Member  | 

      I think I know why my muffins deflated last night. I added the strawberries to the mix in the blender. I thought, this doesn’t seem right, but oh well. =) I will have to remake the muffins now, darn the luck. 😉

      • private avatar image

        Private Member  | 
        hendersonville, nc, united states

        My muffins deflated also. I followed the recipe to a “T” and for some reason they fell. They taste delicious though. I am thinking they maybe didn’t set in the middle. I tested them before I took them out of the oven but I am wondering if maybe they needed a few more minutes.

  2. private avatar image

    Private Member  | 

    Mine were a flop because I added the berries into the blender 😞. Bumber they look like brown Yorkshire puddings with a squishy middle.

    • private avatar image

      Private Member  | 
      lake tahoe, nv, usa

      oh no!! I’d still probably eat it 🙂 haha.

      • private avatar image

        Private Member  | 

        I did eat them and could taste they would have been delicious!

  3. private avatar image

    Private Member  | 
    polson, mt, usa

    What is swerve? I have a thrive market account and I wasn’t able to find it. Anybody know?

    • private avatar image

      Private Member  | 

      Swerve is the name of brand of sweetener which is Erythitol ( used as a sweetener). I’m surprised Thrive does not have it since it’s suppose to be a great place to get these types of items. My local health food store carries it. I think Amazon as well carries it. There is a granulated version and confectioner (powdered) version. I use both depending on what I’m making. Any type of glaze, frosting, beverages, etc use powdered version and in the cake part use granulated version.

  4. private avatar image

    Private Member  | 

    I just made these muffins, and they taste great !! The only thing I changed is that I used agave nectar instead of swerve since I didn’t have any. The final result is a light and fluffy muffin. The strawberries on top are key, since the mix alone would taste too plain. I couldn’t resist and also added poppy seeds to the recipe (half a tablespoon was enough). Next time I might add some chopped pecans as well.

    btw, I scooped out the cream from the coconut milk that I left overnight in the freezer to use in this recipe as indicated. But then I didn’t know what to do with the coconut water that was left in the can. On a whim I poured it into the blender with some strawberries and a little agave nectar and OMG, it was soooooo delicious !!!

    thank you Zuzka for sharing this recipe. Kudos to you girl !!

  5. private avatar image

    Private Member  | 
    sainte-agathe-de-lotbinière, quebec, canada

    Just made these and they are delicious!! I didn’t bake the strawberries though because my muffin cups were too full. The texture turned out great, not too wet! I added the zest of 1 lemon to the mix (sooo good) and the strawberries on top when serving 🙂

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