Gluten free blueberry muffins. A carbohydrate-free diet is associated with sacrifices and restrictions. Meanwhile, the ketogenic diet allows for various delights.
This recipe is designed so that, in addition to pleasure, it provides our body with valuable nutritional values. The properties of berries cannot be overestimated. These tiny fruits are a real vitamin bomb. They contain vitamins of group B (B1, B2, B3, B6, B9), E, C, A. They are rich in microelements such as calcium, iron, magnesium, phosphorus, potassium, sodium, and also contain tannins, which include seal gastric mucosa, as well as antioxidants that have a positive effect on the body’s defense functions, hemoglobin production or slow down the aging process of the body.
Coconut flour is also worth mentioning. This is a byproduct of coconut milk and oil production, which contains a lot of fiber (twice as much as bran!) And low-carbohydrate protein.
Gluten free blueberry muffins
- Preparation time: 8 minutes Cooking time: 18 minutes | Servings: 1
- 2 tablespoons of coconut flour
- 1/2 teaspoon baking powder
- 2 tbsp coconut oil
- 1 large egg
- 15 g fresh or frozen berries
- Mix the flour and baking powder in a bowl so that there are no lumps.
- Add coconut oil and egg and mix thoroughly.
- Add berries and a pinch of salt.
- Transfer the dough to lightly greased muffin molds, put in the oven preheated to 180 ° C for about 18 minutes.
- Serve thoroughly cooled.
Nutritional values per serving:
- Fat: 73% (33 g)
- Protein: 16% (7 g)
- Net carbohydrates: 11% (5 g)
- kcal: 375