Go Back
+ servings
low carb muffins with berries in a muffin tin
Print

Grab & Go Low Carb Muffins

Do you want a quick low carb, gluten and sugar free breakfast that is perfect for busy weekday mornings? Say hello to these Grab & Go Low Carb Muffins.
Course Breakfast
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 12
Calories 261kcal

Ingredients

  • 1 1/4 cup plain yoghurt, full fat (300g)
  • 3 1/2 cup almond meal / coarse almond flour / ground almonds (350g)
  • 6 medium eggs or 5 large eggs
  • 4 tbsp butter melted
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 1/2 cup blueberries and/or raspberries (100g)
  • 3-4 tbsp granulated sweetener depending on your sweet tooth

Instructions

  • Preheat the oven to 180 Celsius/356 Fahrenheit.
  • Line a muffin tin with paper cups or even better, use a silicone mould (you don't need paper cups then - just grease it well).  
  • Mix your yoghurt, eggs, vanilla and butter well.
  • Then add all dry ingredients.
  • At the end, carefully fold in the berries, reserving some to place on top.
  • Bake for ca 25 minutes or until the tops are browned and a knife inserted in the centre comes out clean.

Video

Notes

You can use frozen berries in this recipe. However, fresh berries are firmer and won't "bleed" into the muffin. 

Nutrition

Serving: 92g | Calories: 261kcal | Carbohydrates: 9.2g | Protein: 10.9g | Fat: 21.3g | Saturated Fat: 4.6g | Cholesterol: 105mg | Sodium: 80mg | Potassium: 320mg | Fiber: 4.2g | Sugar: 3.6g