Grab & Go Low Carb Muffins

• Vegetarian
• Gluten free

• Produce

  • 100 g Blueberries and/or raspberries

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 350 g Almond flour
  • 2 tsp Baking powder
  • 2 tsp Vanilla extract
  • 2 tbsp Xylitol or sweetener

• Dairy

  • 4 tbsp Butter
  • 300 g Yoghurt, plain full fat

Found on sugarfreelondoner.com

Description

Ingredients

• 300g plain yoghurt, full fat
• 350g ground almonds
• 6 medium eggs
• 4 tbsp butter, melted
• 2 tsp baking powder
• 2 tsp vanilla extract
• 100g blueberries and/or raspberries
• 2 tbsp xylitol or sweetener of choice

Directions

• Preheat the oven to 180 Celsius.
• Line a muffin tin with paper cups. if you have a silicone mould, you can get by without - just make sure you grease it well.
• Mix your yoghurt, eggs, vanilla and butter well.
• Then add all dry ingredients.
• At the end, carefully fold in the berries, reserving some to place on top.
• Bake for ca 20 minutes or until the tops are browned and a knife inserted in the centre comes out clean.