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Low Carb Blueberry Muffins

RECIPE: Low Carb Blueberry Muffins (G/F, D/F)

Want a blueberry muffin you can actually eat without feeling guilty? My Low Carb Blueberry Muffins are full of tasty blueberries and are only 8 carbs each! You can eat these as a snack, as part of your breakfast, or even dessert! See how easy it is...

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Blueberries are full of nutrition! They taste great too!

AND

Blueberries:

  • Increase Insulin Sensitivity (you want as much insulin sensitivity as you can get!)
  • Decrease Cardiovascular Risk (this means less chance of a heart attack, which is a huge risk factor for Diabetics…)
  • Increase Your Immunity From Germs (your immunity is lower when you have Prediabetes and Insulin Resistance)
  • Reduce Oxidative Stress in Your Body (which is very high when you have blood sugar problems)

Sounds like blueberries need to be part of your diet!

Hey, they taste super great too!

Blueberries

So why not make my Low Carb Blueberry Muffins? Sounds like a great thing to do on Saturday morning (while still in your pajamas, or not – your choice!)

Oh, and my Low Carb Blueberry Muffins are made with low carb coconut flour so you don’t have to worry about eating too many carbs with these Low Carb Blueberry Muffins.

How can you resist making these muffins? I can't!

Low Carb Blueberry Muffins Recipe

Makes 12 Muffins

What You Need: Mixing bowl, measuring spoons, blender

Ingredients:

  • 1 cup whole blueberries (frozen is fine)
  • 1/2 tsp. sea salt
  • 1/4 cup raw honey (don’t freak out, that’s only 1 tsp. of honey per muffin, or 4 grams of carbs)
  • 8 large eggs (2 cups)

Directions:

-Mix the wet ingredients in the blender (eggs, honey).

-Melt the coconut oil over a slightly warm stove. Don’t heat it, just melt it.

-Add the oil to the blended wet ingredients, blending thoroughly.

-Mix the dry ingredients.

-Add the dry ingredients to the blended liquid and blend again.

-Fold the blueberries with the blended muffin mix (in a large bowl).

-Let sit for 5 minutes. Stir again.

-Spoon into parchment-lined muffin cups.

-Bake at 350 degrees for 20 minutes, turn the pan and bake for another 8 minutes. The muffins should be a little brown (like the photo above). If the muffins aren’t brown, bake for another 2 minutes or so.

Storage: Store your muffins in the fridge for up to 5 days. These muffins freeze well.

Want help right now with Prediabetes Breakfast Ideas? CLICK HERE

New To Buying Coconut Flour?

I always use Bob’s Red Mill Coconut Flour. It is consistent in texture and works well for baking, pancakes or waffles. All my coconut flour recipes were created with Bob’s Red Mill Coconut Flour.

Bobs Red Mill Coconut Flour

This Low Carb Blueberry Muffin Recipe is G/F, D/F, Paleo, Veg. and has only 8 net carbs in each muffin!

Net carbs means: Total Carbs minus Dietary Fiber = Net Carbs (you can’t digest dietary fiber so they don’t count as carbs)

Low Carb Blueberry Muffins

Coconut Oil & Cholesterol: Coconut oil contains a high amount of saturated fat as does palm oil, butter, dairy, cheese, lard, eggs and animal fat.

Eating coconut oil raises cholesterol in high risk people. If you have ANY blood fat issues, including high cholesterol, it's better that you don't eat coconut oil or any other saturated fats.

For the rest of you ladies you can enjoy the occasional baked good made with coconut oil. If you're eating coconut oil regularly and you notice a negative change in your blood fats, including cholesterol – stop eating coconut oil and ALL other saturated fats immediately.

About the Author Joan Pasay

As a Nutrition & Lifestyle Therapist I felt compelled to start Power In The Group. Why? To guide and support women like you with Prediabetes or Insulin Resistance so you can regain and nourish your health...without all the confusion. Together we can enjoy the richest quality of life for ourselves, with our families, and within our society...wanna come along?

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