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.
Servings 12 muffins
Calories 206kcal
Ingredients
- 3 cups blanched almond flour (not almond meal!)
- 1 tablespoon xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups 100% liquid egg whites
- 1 cup chopped peaches
- ½ cup blueberries (frozen or fresh)
- ¼ cup honey
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 too early!
- Let FULLY cool before storing in the refrigerator, if they make it that long!
Notes
They've kept in the refrigerator for well over a week now and I froze some too.
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