Grab & Go Low Carb Muffins

These Grab & Go Low Carb Muffins are packed with flavor and perfect for busy mornings!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 servings

Course: Breakfast, Snack

Cuisine: American

300 g Plain yogurt, full fat This will keep your muffins moist and add a creamy texture.
6 medium eggs Medium eggs or large eggs (5)
57 g Butter melted
2 teaspoons Vanilla extract Enhances the overall flavor profile.
350 g Almond flour gluten-free and low in carbs.
2 teaspoons Baking powder Helps the muffins rise and become fluffy.
50 g Granulated sweetener Adjust the sweetness to your liking.
50 g Blueberries Fresh or frozen, these add a burst of flavor.
50 g Raspberries A tangy addition that pairs perfectly with the sweetness.

Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly.
Line your muffin tin with parchment paper or muffin liners to prevent sticking, or lightly grease with butter.
In a large mixing bowl, combine the plain yogurt, melted butter, eggs, and vanilla extract. Whisk until well blended.
In another bowl, mix together the almond flour, baking powder, and granulated sweetener. Make sure there are no lumps in the almond flour.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the blueberries and raspberries, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.