light brown sugar

Low Carb Blueberry Muffins

Low Carb Blueberry Muffins

Print Recipe
 Low Carb Blueberry Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
  2. Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
  3. Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.
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Zucchini ­Carrot Bread

Zucchini ­Carrot Bread

By
Stephanie Kinturi

Print Recipe
 Zucchini ­Carrot Bread
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Preheat oven to 365 degrees F. Grease and flour an 8x3” loaf pan. Set aside.
  2. In a medium bowl, combine the eggs, oil and brown sugar. Mix well with a wire  whisk.
  3. Sift the dry ingredients into a large bowl.
  4. Gently stir the wet ingredients into the dry ingredients. Fold in the carrots, zucchini, raisins, and pineapple to the mixture. Stir until combined.
  5. Pour the batter into the loaf pan and bake for approximately 50­60 minutes or until a toothpick inserted near the center comes out clean.
  6. Remove from the oven to cool on a wire rack. Cool for 5 minutes, the remove  from pan and return to rack until completely cooled.
  7. Slice and serve with a drizzle of honey and a sprinkle of powdered sugar.
Recipe Notes

Honey, powdered sugar, optional for garnish

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