Low-Carb Muffins

Tonight was baking night 🙂 I tried a couple muffin recipes from my Wheat Belly cookbook. These are sooo good! Light, fluffy, airy, and totally delicious! I made coconut-chocolate and blueberry. I must say I did prefer the blueberry but it was a close call.
Here are the recipes.

Blueberry Muffins:
1/2 cup all purpose baking mix
1/4 tsp ground cinnamon
Sweetener equivalent to 1 Tbs sugar
Pinch of salt
1 egg
2 Tbs milk
1 Tbs melted butter
1/4 cup blueberries

Mix dry ingredients together. Add egg, milk, butter and blueberries and mix together well. Divide mixture between 2 ramekin dishes and microwave for 2 minutes. Allow to cool for a few minutes.
You may need to adjust cooking time depending on your microwave.

Coconut-chocolate Muffins:
1/2 cup all purpose baking mix
2 tsp cocoa powder
1 Tbs shredded coconut
1/4 tsp ground cinnamon
Sweetener equivalent to 2 Tbs sugar
Pinch of salt
1 egg
2 Tbs milk
1 Tbs melted butter

Mix dry ingredients together well. Add egg, milk and butter and mix together well. Divide between 2 ramekins and microwave for 2 minutes. These were done in a minute and a half in my microwave. I also added a couple Tbs of grated 85% cacao chocolate. I used Lindt.

Here are a couple pics….mine are not very good, I’m using my phone to take photo’s, it’s just quicker and easier for me as all my postings are done using my iPhone and I think I’m also technologically challenged lol!

Oh yes, I nearly forgot….here is the recipe for the all purpose baking mix:

4 cups almond flour
1 cup ground flaxseeds
1/4 cup coconut flour
2 tsp baking soda
1 tsp ground psyllium seed

I mix this together and store in fridge to use as needed.

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