Easy Low-Carb Lemon Blueberry Nut Butter Muffins

READY IN: 40mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 8
    8 ounces smooth almond butter or 8 ounces smooth peanut butter
  • 14
    teaspoon salt
  • 1
    teaspoon baking soda
  • 1
    tablespoon lemon juice
  • 12 -24
  • 12
    teaspoon lemon extract (or to taste)
  • 12
    pint blueberries (approximately) (optional)
  • 2
    tablespoons chia seeds (optional) or 2 tablespoons poppy seeds (optional)
Advertisement

DIRECTIONS

  • Mix eggs, nut butter, salt, baking soda, sweetener, flavoring, and seeds if you’re using them. You will probably need some sort of power tool as nut butters are hard to get to start to blend.
  • Once you have a batter (it’ll be pretty thick) add the lemon juice and mix again.
  • If you’re going to use blueberries, fill each cup of a greased muffin tin about 1/4 full of batter, add blueberries, then some batter on top.
  • Otherwise fill cups 1/2 to 2/3 full.
  • Bake 20 minutes at 275.
Advertisement