1 ½ Cups Almond Flour
2 TBSP Coconut Flour
1 ½ tsp Baking Powder
½ Cup Sweetener
3 TBSP Melted Butter
2 tsp Vanilla Extract
¼ Cup Almond Milk
½ Cup to ¾ Cup Blueberries
In a mixing bowl, combine all above ingredients except the blueberries and mix until well combined.
The amount of blueberries you add in will depend on your liking. ½ Cup will be enough for this recipe but if you want more you can do ¾ Cup
Once your batter is well combined, add in the blueberries and just fold them into the batter
Line up your muffin tins or molds and add about a medium sized cookie scoop of the batter to each mold. You might use about 2 scoops for each mold.
Place on your tray and place in middle rack of your oven or Air Fryer
We made these in the Air Fryer on the Bake Setting.
For the Air Fryer on the Bake setting at 350 for 11-13 min
For the Oven Bake at 350 for 30-35 min
*If your Air Fryer does not have a bake setting you can still make these on the Air Fryer setting but you will want to lower the temp and maybe cover them with foil to prevent them from burning
Serving Size: 1 Muffin
Macros Per Serving:
Net Carbs: 2 Fiber: 1 Total Carbs: 3 Protein: 3 Fat: 8 Calories: 107