Low Carb Vegan Blueberry Muffins
Indulge in the delightful flavors of these Low Carb Vegan Blueberry Muffins—a perfect choice for those seeking a healthy, plant-based treat without sacrificing taste. Made with almond and coconut flour, these muffins boast a gluten-free and low-carb base, while fresh or frozen blueberries add a burst of natural sweetness and vibrant color. A flaxseed 'egg' and a simple almond milk and apple cider vinegar mixture ensure a moist, fluffy texture, making them completely vegan. Sweetened with granulated erythritol or monk fruit, they cater to sugar-conscious diets without compromising on flavor. Ready in just 40 minutes, these muffins are ideal for breakfast, snacks, or dessert and can be stored for days of guilt-free enjoyment. Perfect for low-carb, vegan, and gluten-free lifestyles, this recipe will quickly become a favorite in your rotation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 3 tablespoons Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.33 cup Granulated erythritol or monk fruit sweetener
- 1 cup Fresh or frozen blueberries
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with 8 paper muffin cups or grease with a small amount of coconut oil.
In a small bowl, stir together ground flaxseed and water to create a flax 'egg'. Let it sit for 5 minutes until it thickens.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, baking soda, and salt. Whisk together to remove any lumps.
In another bowl, whisk together almond milk and apple cider vinegar, allowing it to curdle slightly for about 2 minutes. This creates a vegan buttermilk substitute.
To the vegan buttermilk mixture, add the melted coconut oil, vanilla extract, granulated erythritol or monk fruit sweetener, and the prepared flax egg. Mix well until fully combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick; avoid overmixing.
Gently fold in the blueberries, being careful not to crush them if they are fresh.
Divide the batter evenly between the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve and enjoy your low-carb vegan blueberry muffins! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 23.4 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 676 mg | 52% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 377 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
