LOW CARB STRAWBERRY MUFFINS
The original recipe Olivia found to make these muffins calls for cranberry sauce. Olivia decided to try substituting some strawberries in a bit of water and Trim Healthy Mama Gentle Sweet to make a strawberry sauce. The result was really delicious! You could stick to the original recipe shown below or experiment with other fruits to make your own "sauce."
We are all looking for a quick and easy breakfast, especially this time of year when the kids are going back to school and life seems to get more hectic. Make these muffins on the weekend and enjoy them well into the week. Happy baking!
-Nanette
Ingredients
1 3/4 cups super fine almond flour
1/4 cup Oat Fiber
1/2 cup cranberry sauce, NO SUGAR ADDED
2 eggs
1/3 cup sour cream
1/3 cup heavy cream
1/4 cup Brown Swerve
1/3 cup Swerve Confectioners
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon orange zest
2 teaspoons vanilla extract
1/2 cup walnuts, chopped
Pinch of salt
Preparation
Preheat oven to 350F.
Add the flour, baking powder, oat fiber, cinnamon, nutmeg and salt to a bowl and whisk together, then set aside.
In a separate bowl, add all of the wet ingredients, swerve and swerve brown, then mix using a hand mixer or whisk.
Add the dry ingredients into the wet and mix just until combined.
Fold in the chopped walnuts.
Add large drops of the cranberry sauce.
Gently stir into the batter using a fork in a swirling motion.
Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.
Allow to cool slightly before serving, but these are best served warm!
