We love blueberry muffins so you KNOW I had to try to make them low-carb. Originally, I did this recipe for a loaf bread, but decided to make them a second time as muffins. That works much better for this batter. 🙂 These have a real good flavor and are very moist and light. So many low-carb baked goods are too dense for my liking. Not so with these. This recipe is not acceptable until you reach the grains rung of Atkins OWL (ongoing weight loss phase) when you are nearing goal weight.
½ c. golden flax meal
½ c. Jennifer Eloff Vital Ultimate Bake Mix (click for her recipe)
1 tsp. baking powder
½ tsp. baking soda
6 T. Splenda, granular
1 pkt. stevia powder
2 eggs, beaten
½ c. water
2 T. coconut oil
1 tsp. vanilla
¾ c. freeze-dried, frozen or fresh blueberries
DIRECTIONS: Preheat oven to 350º and place 8 paper liners into a muffin tin. Measure dry ingredients into mixing bowl. Beat in eggs, water, coconut oil and vanilla. Beat batter about a minute until it is smooth. Gently fold in berries and using a spoon or 2T. measuring cup, carefully fill the paper cups evenly. They will be about 3/4 full with batter. Pop into preheated oven and bake for about 20 minutes. You can also do this in a greased loaf pan (won’t rise much though) and if done as a loaf, bake for about 25 minutes or until center springs back when touched. Slice into 8 slices. Serve warm.
NUTRITIONAL INFO: Makes 8 slices or 8 muffins, each contains:
130 cals, 9.56g fat, 7.18g carbs, 2.84g fiber, 4.34g NET CARBS, 5.2g protein, 160 mg sodium