Low Sugar Blueberry Brie Muffins

Low Sugar Blueberry Brie Muffins
Print Recipe
COMMENTS
WP_Post Object
(
    [ID] => 11494
    [post_author] => 2
    [post_date] => 2019-01-12 10:07:03
    [post_date_gmt] => 2019-01-12 16:07:03
    [post_content] => 
    [post_title] => Low Sugar Blueberry Brie Muffins
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => low-sugar-blueberry-brie-muffins
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2019-01-12 10:07:03
    [post_modified_gmt] => 2019-01-12 16:07:03
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => http://llbalanced.com/?post_type=recipe&p=11494
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 0
    [filter] => raw
)
01.12
SHARE THIS:
TOTAL TIME :1hour
12muffins
INGREDIENTS
  • DRY INGREDIENTS
  • 1 3/4 cup blanched almond flour (fave brand linked below)
  • 1/2 cup coconut flour (fave brand linked below)
  • 1/4 teaspoon sea salt (fave brand linked below)
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • WET INGREDIENTS
  • 4 large eggs
  • 1/3 cup avocado oil (fave brand linked below)
  • 1 cup canned full-fat coocnut milk (sub 1/2 C almond milk) (fave brand linked below)
  • 1/2 cup monkfruit sweetener (sub coconut sugar) (fave brand linked below)
  • 1/3 cup soft brie cheese, rinds removed
  • 1 teaspoon vanilla extract (fave brand linked below)
  • MIX-IN
  • 1 rounded cup frozen organic blueberries
DIRECTIONS
  1. Preheat oven to 350 degrees F and line a 12-cup or 2 6-cup cupcake tins with liners.
  2. Combine all dry ingredients in a large mixing bowl and whisk until evenly incorporated.
  3. Crack eggs into to a mixing bowl and check for shell. Add eggs to a blender, along with all remaining ingredients, in the order listed. Blend until uniform and creamy.
  4. Add wet ingredients to dry and stir until smooth and incorporated. Fold in blueberries.
  5. Evenly distribute batter into cupcake tins. Dampen fingers or a spatula with water and pat down batter into an even layer.
  6. Bake for 33 minutes, or until muffins have golden-brown edges and a toothpick comes out ALMOST completely clean. Cool 15 minutes before enjoying.
This entry was posted in . Bookmark the permalink.