Run Oregon Test Kitchen: Keto Friendly Blueberry Muffins

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I am obsessed with muffins, it’s no secret! Because of this obsession, and the fact that I do try and live a healthy lifestyle, I often play with my standard “guilt free” muffin recipe to come up with new flavors. Check out my original recipe here.

With Keto being so popular right now, I couldn’t help myself with this delightful keto friendly recipe! I do not follow a keto friendly diet, but I have a friend who does. These muffins were inspired by my friend Caitlyn Miller! I have found that whatever “diet” you chose to follow, if you even do, there are always good recipes you can follow. Thanks for the inspiration for my new recipe Caitlyn!

This is a perfect, grab and go breakfast or snack for those busy mornings if you follow a keto diet or you don’t! They taste fantastic either way! They keep up for a week in the refrigerator or up to three months in the freezer.

Julie’s KETO Friendly Blueberry Muffins:

  • 1 cup almond flour
  • 1/8 teaspoon baking soda
  • 2 tablespoons monkfruit
  • pinch of salt
  • 1/2 cup non-sweetened almond milk
  • 2 tablespoons coconut oil powder
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon chia seeds (optional)
  • 1 large scoop protein powder (no sugar added)
  • 1-2 tablespoon raw pumpkin seeds and or walnuts/almonds
  • 1 cup blueberries (mix in last, by hand)

Sprinkle tops of muffins with a few oats, blueberries and nuts for added color before baking.

Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.

6 servings, 246 calories each. 9.6g carbs, 19.4g fat, and 10.7g protein each



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