Prep Time: 10 mins | Cook Time: 18 mins | Servings: 12 servings | Difficulty: Easy
- 8 ounces stone ground wheat flour
- 3 ounces flaxseed meal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch salt
- 4 ounces coconut palm sugar paste
- 1/2 cup melted butter
- 1 egg
- 1 egg yolk
- 1 6 ounce container peach yogurt
- 6 ounces blueberries
Heat oven to 365°. Line muffin pan with foil liners.
Miix first five ingredients in bowl until well incorporated and free of lumps.
Place next five ingredients in a blender and pulse until smooth (or use your stick blender.
Add liquid mixture to dry ingredients. Stir to just combine.
Add blueberries. Sit gently to distribute blueberries in batter.
Use a scoop to evenly distribute batter into 12 muffin cups.
Bake for 15-18 minutes. Tops should be nicely browned.
When cooled, store in an airtight container. Eat within three days, or freeze for longer storage. Because the berries make these so moist, they are more susceptible to getting moldy.
This makes a seriously solid muffin, and is really good for kids breakfast with a glass of milk.
Alternate recipes: substitute 2 overripe mashed bananas for the blue berries, add some toasted walnuts.
Entire recipe is 109 grams net carbs, 9.08 grams net carbs per muffin.
Source: My collection
Sent from Paprika Recipe Manager.