Blueberry Muffins - 11g Carbs, 3g Fiber
From: Dr Hyman blogged by: Lorraine C - March 28th, 2012
This is a variation of the Muffin in a minute recipes seen on the
internet (they use flaxseed, which I don't like) and I cook these
in the oven rather than microwaving one at a time.
Servings: 6
1 cup almond meal (I get at Trader Joes)
4 eggs
2 tsp baking powder
2 tsp cinnamon
1 tsp vanilla extract (no sugar/organic)
1 Tbsp honey (small trace in each muffin)
1 cup frozen blueberries
Preheat oven to 350 degrees F. Line six cupcake pan with aluminum
cupcake cups. Spray with olive oil.
Mix almond meal, baking powder and cinnamon together in one bowl
(mix well so no lumps in baking powder).
In another bowl scramble eggs with vanilla and honey.
Add wet ingredients to dry ingredients well. Add blueberries and
then divide into the six cups.
Bake for approx 25-30 minutes until toothpick comes out somewhat
clean. Let cool and store leftovers in the refrigerator after
cooling. I hope you enjoy them.
Servings: 6
Nutrition per Serving:
168 Calories, 2g Sat Fat, 11g Carbs, 3g Fiber, 8g Protein
Nutrition From: www.caloriecount.about.com
Serving Size: 76 g
Nutrition per Serving:
163 Calories, 98 Calories from Fat, 10.8g Total Fat, 1.5g Saturated Fat, 0gTrans Fat, 124mg Cholesterol, 43mg Sodium, 11.5g Total Carbs,
3g Dietary Fiber, 6.2g Sugars, 7.3g Protein
Vitamin A 3% - Vitamin C 4% - Calcium 14% - Iron 8%
Nutrition Grade: C+
Good points: Low in sodium - High in manganese - High in phosphorus
Bad points: Very high in cholesterol - Contains alcohol
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