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Easy blender gluten-free and keto blender muffins with a swirl of chocolate.

Nutella Breakfast Swirl Muffins

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5 from 1 review

These gluten-free and keto Nutella Swirl Breakfast Muffins are really easy to make.  By simply combining all the ingredients in a high-speed blender, you can make these muffins in a hurry.  One dish to clean and only 20 minutes to bake, try these gluten-free and low carb muffins today.

  • Total Time: 25 minutes
  • Yield: 12 muffins 1x

Ingredients

Units Scale
  • 3 eggs
  • 3/4 cup (170 g) 0% Plain Greek Yogurt
  • 1/4 cup almond milk
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup sweetener (I used erythritol but any sugar will work)
  • 1/4 cup almond butter (or peanut butter)
  • 2 cups almond flour
  • 2 tsp baking powder
  • 1/4 cup Espresso Nutella (or storebought Nutella)

Instructions

  1. Preheat the oven to 350 degrees.  Grease or line your muffin tins and set the pan aside.
  2. In a high speed blender, combine the first 7 ingredients (up to the almond flour) and blend for 1 minute or until everything is incorporated.
  3. Add in almond flour and blend again until mixture is smooth.  Add in baking powder and turn blender on until incorporated.
  4. Pour 1 tbsp of the mixture into each well.  Add 1/2 tsp of Nutella to each well.  
  5. Pour remaining batter evenly over the nutella trying to make sure each muffin well gets the same amount.
  6. Add 1/2 tsp of Nutella to the top of each muffin and carefully swirl the Nutella to incorporate.
  7. Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.

Notes

  • see post for substitutions
  • Author: Cat
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Cuisine: Keto, Low Carb, Gluten Free

Nutrition

  • Serving Size: 1muffin
  • Calories: 188
  • Sugar: 1.8 g
  • Fat: 15.7 g
  • Carbohydrates: 6.1 g
  • Fiber: 2.8 g
  • Protein: 8.1 g

Find it online: https://mycrashtestlife.com/nutella-swirl-breakfast-muffins/

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