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Strawberry Breakfast Muffins (FM) - Low Carb
Recipes | April 03, 2016
*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
- 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.
- Add all of the ingredients except for almond flour into a blender and blend for about 15 seconds until smooth.
- Add the almond flour a and blend for 30 seconds until smooth. Then transfer the mixture into the muffing pan.
- Place 3-4 slices of strawberries on top of each muffin.
- 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
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 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 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.
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 Member |
lake tahoe, nv, usa
oh no!! I’d still probably eat it 🙂 haha.
Private Member |
I did eat them and could taste they would have been delicious!
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 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.
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 !!
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 🙂