Grab n Go Pancake Muffins

Enter the world of grain-free baking with confidence. And with an easy low carb muffin recipe to fuel your mornings!

Course Breakfast

Cuisine Breakfast

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 211kcal

Ingredients

½ cup plain whole milk yogurt
2 tablespoon unsalted butter or coconut oil melted
3 tablespoon Swerve Sweetener or equivalent of choice (more if you like sweet muffins)
1 teaspoon vanilla extract
¼ teaspoon apple cider vinegar
1 ¾ cup blanched almond flour
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs
½ cup frozen blueberries and raspberries

Instructions

Preheat oven to 350F and line 8 muffin cups with parchment liners (or grease muffin cups very well).
Add yogurt, butter, sweetener, vanilla and apple cider vinegar to a blender. Then add almond flour, baking soda, and salt on top. Blend on low for 10 to 15 seconds until combined.
Add eggs and blend on low for another 15 to 20 seconds, then blend on high for 20 to 30 seconds, until eggs are just incorporated into the batter.
Add all but 2 tablespoon of the frozen berries to blender and stir in by hand (do not blend!). Divide batter among prepared muffin cups and then place a few remaining berries in the top of each.
Bake 15 to 18 minutes, until slightly golden brown and a tester inserted in the center comes out clean. Remove and let cool in pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Serves 8. Each serving has 7.9 g of carbs and 3.29 g of fiber. Total NET CARBS = 4.61 g.

Food energy: 211kcal
Saturated fatty acids: 3.61g
Total fat: 17.09g
Calories from fat: 153
Cholesterol: 79mg
Carbohydrate: 7.90g
Total dietary fiber: 3.29g
Protein: 8.28g
Sodium: 218mg

Nutrition