0.5x 1x 2x
1 1/2 cups almond flour 1/4 cup coconut flour 1/2 cup granulated swerve 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup cream or half/half 1/2 cup fresh blueberries Topping: 1/4 cup granulated swerve 1/3 cup almond flour 1/4 cup butter cubed 1 1/2 teaspoons ground cinnamon
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1. Preheat the oven to 350 degrees F. Line a muffin tin with paper cups.
2. Combine almond flour, coconut flour, sweetener, salt and baking powder in a large mixing bowl.
3. Add oil, egg and cream. Mix until a cake-like batter forms.
4. Fold in fruit.
5. Fill muffin cups right to the top.
6. Mix together the topping ingredients with a fork, and sprinkle over muffins before baking.
7. Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted comes out clean.
Serving: 1 g | Calories: 233 kcal | Carbohydrates: 7 g | Protein: 5 g | Fat: 22 g | Saturated Fat: 6 g | Polyunsaturated Fat: 15 g | Cholesterol: 34 mg | Sodium: 210 mg | Fiber: 3 g | Sugar: 2 g