Hello, world! Have you been searching for the best traditional Blueberry Muffin recipe to put a smile on your kid’s face.. Oh yeah, let’s add in low-carb challenges as well. Well, tomorrow is Emma’s 1-year diaversary and since her diagnosis, the low-carb traditional Blueberry Muffin recipe has been one of her favorites!

Today I want to share one of our favorite low carb breakfast recipes! With a Type one toddler it sure is hard to find yummy breakfasts that will get them excited for their day. Every Friday night after Emma goes to bed I make a dozen low carb Blueberry Muffins so they are ready for a Saturday morning family breakfast! Its become a great tradition that we all look forward too!

You can find the ingredients and the recipe below! Don’t forget to subscribe to our blog and check out our instagram for more fun Low carb recipes like this low-carb traditional Blueberry Muffin! Check out our past recipes like: KID-APPROVED LOW CARB ICE CREAM SANDWICH RECIPE and 2 INGREDIENT LOW CARB MILKSHAKE

Ingredients:

4 Eggs

1/2 cup Unsweetened Almond Milk

1/4 cup Avocado Oil

2 Egg Whites

3/4 Almond flour

1/2 cup of Monkfruit sweetener

1/4 cup Paleo Thin® Egg White Protein Unflavored

1 teaspoon Almond extract

2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup of blueberries (fresh)

Low-Carb Traditional Blueberry Muffin Recipe:

Heat the oven to 325 Degrees F

Line your muffin pan

In a large bowl combine eggs, egg whites, avocado oil, and almond extract and mix with a mixer

Add in the dry ingredients: Almond flour, Monkfruit sweetener, Egg White Protein, baking powder, and salt. Mix with mixer

Evenly distribute the batter into lined muffin pan

cook for18-20 minutes

Enjoy!

Carb Counting Nutrition:

6.5 Grams of carbs per muffin 3.3 G of fiber

6.5-3.3= 3.2 G of Net carbs per Muffin

I hope you enjoy our recipe! Don’t forget to follow and tag us on your Instagram account @Inspiringthegirls We would love to see your low-carb traditional Blueberry Muffin creations!

Love,

Michelle and Emma