Ingredients
Units
Scale
- 1 cup oat fiber
- 1/2 cup coconut flour
- 1/2 cup flax meal (or use all coconut flour)
- 2 tsp baking powder
- 1 tsp salt
- 1 cup stevia, divided (or other sweetener of choice)
- 1 tbsp chia seeds
- 1 tsp cinnamon powder
- 5 eggs
- 1 tsp vanilla
- 1 tbsp apple cider vinegar
- 1 cup almond milk
- 1/2 cup blueberries (can increase to 1 cup)
Instructions
- Preheat oven to 350 degrees F. Line 12 muffin tins with silicon muffin liners.
- Combine the coconut flour, oat fiber, flax meal, baking powder, salt, chia seeds and 1/2 of the stevia in a medium bowl and whisk to combine.
- In a separate bowl, beat together the eggs, vanilla, vinegar, milk and remaining 1/2 cup of stevia for about 2-3 minutes.
- Add a third of the flour mixture to the eggs and beat 1 minute. Continue to slowly add the flour, mixing in between until all flour has been combined with egg mixture.
- Fold in the blueberries and stir to combine. Let rest in fridge for about 30 minutes
- Pour mixture into 12 muffin tins and bake for 25-30 minutes.
- Let rest for 10 minutes before diving in!
Notes
- These muffins will not rise very much
- Store in an air tight container for 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 91
- Sugar: 1.7 g
- Fat: 4.7 g
- Carbohydrates: 13.6 g
- Fiber: 10.5 g
- Protein: 4.7 g
