Sugar Free Muffins Are Gluten Free Too! • Maureen Lake
Type 2 diabetes and metabolic disorder site for information, education and sugar-free, gluten-free recipes.
health coach, diabetes, diabetics, sugar-free, gluten-free, metabolic disorders, Type 2 diabestes,
1591
post-template-default,single,single-post,postid-1591,single-format-standard,tinvwl-theme-style,qode-listing-1.0.1,qode-social-login-1.0,qode-news-1.0,qode-quick-links-1.0,qode-restaurant-1.0,ajax_fade,page_not_loaded,,qode-title-hidden,qode_grid_1300,columns-4,qode-theme-ver-12.1,qode-theme-bridge,wpb-js-composer js-comp-ver-5.4.2,vc_responsive

Sugar Free Muffins Are Gluten Free Too!

sugar free muffins

Are you craving muffins?

Are you on a restricted diet like most people with anti-inflammatory problems or maybe you have Type 2 diabetes?

Well, guess what? Yes! You can have muffins!

Sugar Free Muffins!

Sugar-free muffins with the added bonus of being gluten-free are being served right now! You don’t have to feel deprived anymore.This recipe provides a yummy protein-rich breakfast alternative and only takes a few minutes to prepare and bake!

Need a yummy snack?

Are you at a loss when it comes to finding a protein-packed powerhouse snack? Well, look no further because these Nutty Bars are exactly what you need. Gluten-free & sugar-free these are sure to please anyone trying to reduce their sugar intake for whatever reason.

Enjoy!

 

Blueberry Muffins
Recipe Type: Gluten & <g class=”gr_ gr_56 gr-alert gr_spell gr_disable_anim_appear undefined ContextualSpelling multiReplace gr-progress sel” id=”56″ data-gr-id=”56″>Sugar Free</g>
Cuisine: Breakfast
Author: Maureen Lake
Prep time:
Cook time:
Total time:
Serves: 6 muffins
Almond flour is delicious and loaded with protein. This is a great protein-rich breakfast & yummy!
Ingredients
  • 1 t extra virgin olive oil
  • 1 C almond flour
  • 2 t baking powder
  • 2 t ground cinnamon
  • 1/4 t sea salt
  • 4 large eggs
  • 1 T unsweetened applesauce
  • 1 T vanilla extract
  • 1 C frozen blueberries or any fruit of choice.
Instructions
  1. Preheat oven to 350 F. Line a 6 cup muffin pan with baking cups.
  2. Stir together the almond flour, baking powder, cinnamon, and salt in a bowl.
  3. In another bowl whisk together eggs, <g class=”gr_ gr_54 gr-alert gr_gramm gr_disable_anim_appear undefined Punctuation only-ins replaceWithoutSep” id=”54″ data-gr-id=”54″>applesauce</g> and vanilla.
  4. Pour the wet ingredients into the dry ingredients and mix together until smooth.
  5. Fold in the fruit of choice.
  6. Bake until toothpick comes out clean, about 25-30 minutes.
  7. Leftover muffins can be stored in the fridge for up to 2 days or in the freezer for up to 6 months.
Serving size: 1 muffin Calories: 170 Fat: 12 Saturated fat: 2 Carbohydrates: 9 Sodium: 12.4 Fiber: 3 Protein: 8 Cholesterol: 109

 

No Comments

Sorry, the comment form is closed at this time.