Grain Free Blueberry Mini Bite Muffins
Muffins have always been a favorite of mine. Growing up my mom would often get up early and make home made muffins for the family. Of course, the muffins I grew up with were full of flour and sugar but they were delicious and the memory of the smell of these freshly baked goodies brings a smile to my face. For those of us trying to eat clean however, these traditional goodies are not going to work in our lifestyle plans. Basic recipes for any kind of baked goods calls for a lot of flour and sugar which means they become loaded with carbohydrates. High carbohydrate foods will cause spikes in insulin which means fat storage, the opposite of what we are looking for in our clean eating plans.
These muffins are grain free, dairy free and guilt free!
This grain free recipe, like my pumpkin muffins, also have protein so they become a very complete, well balanced food. In addition to being low in carbohydrates, they are also gluten free and dairy free. I choose to make 24 small ones for this recipe but you can make these into 12 regular sized muffins just as well.
Keep in mind that these grain free products are always going to have a slightly different consistency as we are using alternative sources to the grain flours to keep the carbohydrate level low and to make them gluten free. Enjoy 2-3 of them hot with a little coconut oil for a tasty snack, have a few on the side with eggs or part of a healthy lunch or dinner or just eat several of them by themselves for a complete balanced meal. Hope you enjoy!
Grain Free Blueberry Mini Bites
3/4 cup almond flour
1/4 cup coconut flour
2 scoops Sun Warrior Raw Blend Vanilla Protein
2/3 cup egg whites
1/3 cup applesauce
1/3 cup unsweetened almond milk
1 tsp. of natural leaf organic stevia
1 tsp baking powder
1 cup fresh or frozen blueberries
Preheat oven to 350 degrees. Spray 24 mini muffin tins with non stick coconut oil spray.
Mix all dry ingredients in one bowl and set aside.
Mix all wet ingredients in a bowl and pour into dry ingredients. Stir well to mix completely. If mixture is too dry add a slight bit more almond milk.
Fill muffin tins and bake at 350 for 20-25 minutes until edges are brown.
Servings: 24 mini
Fat: 2 g
Carb: 3 g
Protein: 4 g
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