Muffins made from almond meal that are lactose, wheat and dairy free. High in protein with 10 grams per muffin and low carb, so they're perfect for the weight watcher.
Ingredients
- 2 cups almond meal
- 2 tsp baking powder
- 1 pinch salt
- 1/4 cup water
- 1/4 cup olive oil
- 1/3 cup Splenda sugar substitute
- 3 eggs
- 1 cup mixed berries
Method
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Step 1Combine all ingredients, except berries, in a bowl. Stir until combined.
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Step 2Gently fold through the berries.
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Step 3Grease 8 muffin cups.
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Step 4Divide mixture evenly across muffin cups.
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Step 5Bake at 180C for 20 minutes.
Recipe Notes
These freeze beautifully for up to 3 months.
Use sweetener e.g. Splenda or caster sugar.
Do not use patty papers as the muffins will stick to these.
This recipe was photographed by Greer Worsley for Australia's Best Recipes.
Recipe Reviews (39)
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