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Paleo Blueberry Peach Muffins

Slightly sweet and hearty lower carb muffins bursting with blueberries and peaches. Made with almond flour so they are naturally gluten free.
Course Breads, Breakfast
Cuisine American, Gluten Free, Paleo, Soy Free, Vegetarian, Yeast Free
Servings 12 muffins
Calories 206kcal
Author Kelli Shallal MPH RD

Ingredients

Instructions

  • Preheat oven to 350F, line muffin tin with liners or coconut oil
  • Combine all dry ingredients into a bowl and mix well. Add in egg whites and honey and mix till well combined. Fold in blueberries and peaches.
  • Bake at 350F for 35-45 minutes until inserted tooth pick comes out clean. Don't take them out to early!
  • Let FULLY cool before storing in the refrigerator, if they make it that long!

Notes

Check out the per muffin stats.... not to shabby....
Screenshot 2015-08-03 21.38.07

Nutrition

Calories: 206kcal | Carbohydrates: 15g | Protein: 9g | Fat: 13g | Sodium: 176mg | Potassium: 74mg | Fiber: 3g | Sugar: 8g | Vitamin A: 290IU | Vitamin C: 1.5mg | Calcium: 77mg | Iron: 1.6mg