Are you looking for an easy yet delicious low carb breakfast muffin recipe? These Keto Breakfast Blender Muffins could not be simpler to make and will become your new favorite morning treat. Whip them up in just a few minutes using your blender for a grab-and-go breakfast that won’t spike your blood sugar.
Ingredients:
- 1 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/4 cup coconut oil, melted
- 1/3 cup Greek yogurt
- 2-3 tablespoons sweetener of choice
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries (optional)
Instructions:
- Preheat oven to 350°F and line a muffin tin with liners or grease with coconut oil.
- Add all ingredients except blueberries to a blender and process until smooth, about 1 minute.
- Fold in blueberries if using.
- Scoop batter evenly into the prepared muffin tin.
- Bake for 18-20 minutes until lightly golden and a toothpick inserted comes out clean.
- Allow to cool for 5 minutes before removing from tin to a wire rack to cool completely.
Nutrition Facts
Servings Per Recipe: 12 muffins
Amount Per Serving
Calories 130
Total Fat 10g
- Saturated Fat 5g
- Trans Fat 0g
- Monounsaturated Fat 3g
- Polyunsaturated Fat 1g
Cholesterol 25mg
Sodium 80mg
Potassium 80mg
Total Carbohydrates 3g - Dietary Fiber 1g
- Total Sugars 1g
- Includes 0g Added Sugars
Protein 4g
Variations:
- Swap vanilla for other extracts like lemon or cinnamon
- Add 1/4 cup cocoa powder and sweetener of choice for chocolate muffins
- Stir in 1/2 cup chopped nuts or seeds
FAQs:
Q: Can I store these muffins?
A: Yes, store cooled muffins in an airtight container for up to 4 days or freeze for up to 1 month.
Q: What can I use instead of Greek yogurt?
A: Sour cream or mascarpone work well if yogurt is unavailable.
I hope you give this easy Keto Breakfast Blender Muffin recipe a try! Let me know if you have any other questions.
