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SUGAR-FREE AND LOW GI BLUEBERRY MUFFINS

BLUEBERRY MUFFINS #lowgi #glutenfree 100% healthy and delicious I am super excited about these muffins, so I can't resist and I'm sharing the recipe with you right away.

Vegetarian Low GI Public
Course: Snack
Preparation time: 0 minutes
Cooking time: 20 minutes
Cost per serving: 0,44 €
Energy: 164 kcal / serving

Instructions

  • 1.   For 12 moist muffins:
    - 2 eggs
    - 120g almond flour
    - 80g buckwheat flour
    - 120g plant-based milk (cashew milk here)
    - 160g blueberries
    - 60g olive oil (its taste disappears during baking)
    - 50g agave syrup
    - 50g applesauce
    - 1 tsp baking soda + 1 tsp lemon juice
    - 2 tsp almond extract (essential)
  • 2.   1⃣ Mix the dry ingredients: flour, almond flour, baking soda. Add the plant-based milk, applesauce, oil, agave syrup, almond extract, and lemon juice. Mix between each addition.
  • 3.   2⃣ Separate the egg whites from the yolks. Put the yolks in the mixture and beat the egg whites until stiff peaks form, then gently fold them into the batter.
  • 4.   3⃣ Pour the batter into muffin molds and distribute the blueberries, pressing them into the batter. Add some sliced almonds. Bake for 20 minutes at 180°C (350°F). When a knife is inserted, it should come out clean.

Ingredients for servings

  • 2 eggs
  • 120 g of almond powder
  • 80 g of buckwheat flour
  • 120 g of plant-based milk
  • 160 g of blueberry
  • 60 g of olive oil
  • 50 g of agave syrup
  • 50 g of unsweetened applesauce
  • 1 teaspoon of baking soda
  • 1 teaspoon of lemon
  • 2 teaspoon of bitter almond extract

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    164 kcal
    8 %
  • Fat
    11,39 g
    16 %
  • of which saturated
    1,41 g
    7 %
  • Carbohydrates
    10,83 g
    4 %
  • of which sugar
    5,34 g
    6 %
  • Protein
    4,29 g
    9 %
  • Fibers
    1,7 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.