These muffins are not only LC and GF, they are also Keto friendly!
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Preheat oven to 350⁰ and line a muffin tin with liners.
In a large bowl whisk together:
1 1/2 c fine almond flour
1/3 c brown sugar replacement
1/3 c vanilla or plain whey protein powder
1/4 c coconut flour
1 c & 1/3 c Keto Granola - divided
1 Tbsp baking powder
1/4 tsp salt
Set aside.
In a medium bowl mix:
3 large room temp eggs
6 Tbsp melted and cooled butter (or use avocado oil)
1/3 c water
1 tsp vanilla extract
1/2 cup fresh berries of your choice, I use blueberries and or raspberries
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Combine wet ingredients to the dry until just mixed then carefully fold in the berries as to not break them. Spoon into muffin cups. Top with the 1/3 c granola and bake in middle rack for 18-20 minutes. Let pan cool for 5 minutes then take muffins out and place on a cooling rack.
_______________________________________
Preheat oven to 350⁰ and line a muffin tin with liners.
In a large bowl whisk together:
1 1/2 c fine almond flour
1/3 c brown sugar replacement
1/3 c vanilla or plain whey protein powder
1/4 c coconut flour
1 c & 1/3 c Keto Granola - divided
1 Tbsp baking powder
1/4 tsp salt
Set aside.
In a medium bowl mix:
3 large room temp eggs
6 Tbsp melted and cooled butter (or use avocado oil)
1/3 c water
1 tsp vanilla extract
1/2 cup fresh berries of your choice, I use blueberries and or raspberries
______________________________________
Combine wet ingredients to the dry until just mixed then carefully fold in the berries as to not break them. Spoon into muffin cups. Top with the 1/3 c granola and bake in middle rack for 18-20 minutes. Let pan cool for 5 minutes then take muffins out and place on a cooling rack.
