Low Carb Blueberry & Almond Flour Muffins

• These delicious, low carb muffins are quick and easy to prepare.
• Perfect for Keto and low sugar diet.
• Healthy and nutritious.
• Vegan.

Organic Ground Almonds 1kg (Sussex Wholefoods)

1.5cup ground almonds

Freeze Dried Blueberries 100g (Sussex Wholefoods)

0.75cup blueberries

Icing Sugar Alternative, 400g (Sukrin)

3tbsp sukrin

Oatly Organic Oat Drink 1 Litre

0.5cup dairy-free milk

Ground Golden Flaxseed 500g (Sussex Wholefoods)

1tbsp ground flax

Gluten-Free Baking Powder 250g (Sussex Wholefoods)

0.5tsp baking powder

Bicarbonate Of Soda 100g (Sussex Wholefoods)

0.5tsp bicarbonate of soda

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

pinch of salt

Other Ingredients

• 3tbsp water.

Method

1. Preheat the oven to 180.
2. Mix ground flax with water and set aside.
3. Mix dry ingredients together: ground almonds, icing sugar alternative, baking powder, bicarbonate of soda, and salt. Mix well.
4. Add dairy-free milk, flax egg and mix well. Gently fold in the blueberries.
5. Pour the muffin batter into the muffin cases and place on the centre shelf in the oven. Bake for 20 minutes.
6. Remove from the oven and leave to cool.
7. Enjoy!