Easy Low-Carb Lemon Blueberry Nut Butter Muffins
This recipe is loosely based on the marvelous peanut butter sandwich bread from 24/7 Low Carb Diner (http://247lowcarbdiner.blogspot.com/2011/03/mr-peanut-sandwich-bread.html). Amazingly, it's got no flour or even flour substitutes, yet makes a wonderfully muffin-y muffin. It's blueberry season, so I put blueberries in - if you are on a very low-carb fruitless diet, just leave them out. The muffins will still be yummy. I use stevia for a sweetener, but you can use other sweeteners to taste (honey works well, if you' re just doing gluten-free, not low carb.) If you use a granulated xylitol-based sweetener, dissolve it in a little bit of hot water first or it won' t blend in.
READY IN: 40mins
SERVES: 3-4
YIELD: 6-8 muffins
UNITS: US
INGREDIENTS
Nutrition- 88 ounces smooth almond butter or 8 ounces smooth peanut butter
- 3
- 1⁄4teaspoon salt
- 1teaspoon baking soda
- 1tablespoon lemon juice
- 12 -24drops liquid stevia
- 1⁄2teaspoon lemon extract (or to taste)
- 1⁄2
- 2
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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.
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