mardi 10 mars 2020

Maple Cranberry Muffins


Maple Cranberry Muffins

Servings: 10
Prep Time: 10 minutes
Cook Time: 20 minutes


Ingredients:

• ¾ cups almond flour
• ¼ cup ground flaxseed
• ¼ cup powdered erythritol
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• ⅓ cup canned coconut milk
• ¼ cup coconut oil, melted
• 3 large eggs
• ½ cup fresh cranberries
• 1 teaspoon maple extract



Instructions:

1. Preheat the oven to 350°F and line a muffin pan with paper liners.
2. Whisk the almond flour together with the ground flaxseed, erythritol, baking powder, and salt in a mixing bowl.
3. In a separate bowl, whisk together the coconut milk, coconut oil, eggs, and maple extract.
4. Stir the wet ingredients into the dry until just combined, then fold in the cranberries.
5. Spoon the batter into the prepared pan and bake for 18 to 20 minutes until a knife inserted in the center comes out clean.
6. Cool the muffins in the pan for 5 minutes, then turn out onto a wire cooling rack.



Nutrition Info:

125 calories
11.5g fat
3.5g protein
3g carbs
1.5g fiber
1.5g net carbs

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