Triple Berry Muffins

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Some mornings are made for a muffin, cup of coffee, and front porch sittin’. Eggs and bacon are glorious but some days, a girl just needs a sweet little muffin to start her day!

I came up with this recipe on one of those mornings. It might be the middle of Feburary but we’re having a teaser week where the temps are in the 70s, my windows are open, and my fridge is full of berries. It’ll probably snow before month’s end but hey, that’s okay, because I have these Spring time muffins to get me through!

This recipe really couldn’t be easier either. They are kid and husband approved too! Fix up a big batch of these to give your neighbors and they’ll never know they’re eating healthy, low carb, sweet treats!


A Few Notes About This Recipe:

1. You really DO need the sugar free vanilla syurp. You may use a different brand, just make sure it is sugar free. If you omit this, you will not get the right flavor and it will taste much more bland. I tested without it and it makes a huge difference.

2. Your batter will get pretty thick when you add in the frozen berries. It makes it easier to divide out but don’t be alarmed. You may use the equivalent of fresh berries. For this recipe, I used a 3 berry blend from Aldi.

3. Do not add your eggs to hot, melted butter or you will end up with scrambled eggs. Yuck!


Triple Berry Muffins

February 23, 2018
: 12
: 10 min
: 15 min
: 25 min
: Easy

By:

Ingredients
  • 1.75 cups almond flour
  • 1/4 cup sweetener
  • 1.25 tsp baking powder
  • 3 eggs
  • 8 tbsp butter, melted
  • 1 tsp vanilla extract
  • 3 tbsp sugar free vanilla syrup (I use Torani)
  • 1 cup frozen berry medley
Directions
  • 1 Preheat oven to 350 degrees. Line a muffin pan with liners and set aside.
  • 2 In a large bowl, combine dry ingredients and whisk out lumps.
  • 3 In separate bowl or large measuring cup, whisk eggs, vanilla extract, vanilla syrup, and butter together.
  • 4 Whisk wet ingredients into dry ingredients until well combined.
  • 5 Fold in frozen berries. Your batter may become very thick from the frozen berries.
  • 6 Divide batter equally amongst muffin liners. Bake 12-15 minutes until muffins are set and tops are golden brown.

Notes

I think these taste better the 2nd day! Store in a ziplock bag on the counter up to 1 week.


Nutrition Facts
Serving Size 1
Servings Per Container 12

Amount Per Serving
Calories 190 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5.6g 28%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 100mg 4%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 5g 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Please note that macros were calculated using My Fitness Pal and the brands referenced. Altering ingredients or brands can change the macros for the recipe. Please verify your macros in a tracker to insure accuracy.

 


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