Lemon Blueberry Muffins
This recipe uses the base recipe from the “No Blood Sugar Spike Muffins” (which is almond flour based and includes bananas as the only sweetener) and just includes the added blueberries, lemon zest and lemon extract! When the spring weather was starting to come upon us, the lemon blueberry flavor had me in a spring vibe! This recipe is gluten free and dairy free while also being blood sugar friendly and totally delicious!
Servings 12
Calories 165kcal
Ingredients
- 3 cups fine blanched almond flour
- 1 cup ripe mashed banana (about 3 bananas)
- 4 large eggs
- 1 teaspoon lemon extract
- Zest from 2 lemons
- Juice from 1 ½ lemons
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups blueberries (I used thawed frozen blueberries)
Instructions
- Preheat the oven to 350°F and spray muffin pan with cooking spray/use silicone muffin liners. Set aside.
- In a blender place (or use mixer or hand mixer) lemon extract, eggs, banana (can be un-mashed if using blender), lemon zest, the juice from the lemon that was zested, baking powder and salt. Blend on medium-high speed until well combined.
- Next add almond flour and blend until well combined.
- Next fold in the blueberries until well combined.
- Divide batter evenly between the 12 muffins.
- Bake for about 25-27 minutes or until the tops of the cakes are golden brown and a toothpick inserted comes out clean.
- Remove muffins from the oven, let cool for 10-20 minutes in the pans before carefully removing from the pans to cool completely on a wire cooling rack.
- Enjoy! Store leftovers in the fridge for 1 week.
Notes
ENJOY AS A SNACK OR WITH A MEAL:
Protein - Each muffin contains 6g of protein because of the protein coming from the almond flour and eggs.
Produce - While there are no veggies in this recipe, you are getting beneficial nutrients from the bananas and blueberries.
Fat - The almond flour is higher in fat compared to alternative flour; there are also eggs in this recipe which contributes to fat; and when we eat them sometimes we love them with some butter which also makes them more filling and blood sugar balancing.
Fiber-Rich Carbs - the almond flour, banana and blueberries provide some beneficial fiber!
You could also use this as your fiber-rich carb at a breakfast and pair with an egg omelet! NOTES:
-Use overripe bananas: Since the only sweetness in this recipe is coming from bananas you want to use overripe bananas (with brown spots on them), as they’ll be naturally sweeter. You can even use frozen bananas and thaw them in the microwave until they are soft and add these to the recipe.
-You can likely use fresh blueberries as well, I just have not experimented with this yet!
Almond flour can result in a more dry product due to the density - to me they have more of a scone type texture. We really enjoy the muffins with a little butter! RECIPE SHORT-CUTS:
Peel Your Banana Before Freezing - It can be tempting to throw a whole banana into the freezer when it starts to get really ripe. Take an extra minute to peel the banana and put in a zip lock bag before freezing, this makes it a lot easier and less messy to throw in your recipe. NUTRITION FACTS (per 1 muffin):
165 Calories
10g Fat
14g Carbohydrates
3g Fiber
6g Protein *Check out my Low Carb Baking favorites available on Amazon!
Protein - Each muffin contains 6g of protein because of the protein coming from the almond flour and eggs.
Produce - While there are no veggies in this recipe, you are getting beneficial nutrients from the bananas and blueberries.
Fat - The almond flour is higher in fat compared to alternative flour; there are also eggs in this recipe which contributes to fat; and when we eat them sometimes we love them with some butter which also makes them more filling and blood sugar balancing.
Fiber-Rich Carbs - the almond flour, banana and blueberries provide some beneficial fiber!
You could also use this as your fiber-rich carb at a breakfast and pair with an egg omelet! NOTES:
-Use overripe bananas: Since the only sweetness in this recipe is coming from bananas you want to use overripe bananas (with brown spots on them), as they’ll be naturally sweeter. You can even use frozen bananas and thaw them in the microwave until they are soft and add these to the recipe.
-You can likely use fresh blueberries as well, I just have not experimented with this yet!
Almond flour can result in a more dry product due to the density - to me they have more of a scone type texture. We really enjoy the muffins with a little butter! RECIPE SHORT-CUTS:
Peel Your Banana Before Freezing - It can be tempting to throw a whole banana into the freezer when it starts to get really ripe. Take an extra minute to peel the banana and put in a zip lock bag before freezing, this makes it a lot easier and less messy to throw in your recipe. NUTRITION FACTS (per 1 muffin):
165 Calories
10g Fat
14g Carbohydrates
3g Fiber
6g Protein *Check out my Low Carb Baking favorites available on Amazon!
Leave A Comment