Low Carb Blueberry & Raspberry Muffins (6 each)

Low Carb, Sugar-Free Blueberry & Raspberry Muffins (6 each)

Fidget For Fitness' Low Carb Blueberry & Raspberry Muffins (Makes 6 Blueberry & 6 Raspberry Muffins)

2 c. almond flour
¼ c. soy flour or coconut flour (both work great)
1 tsp. baking powder
1 tsp. baking soda
¼ c. melted butter
2 ½ T. canola oil (or you can use grapeseed oil)
3 eggs
½ c. half and half (or you can use buttermilk)
¾ - 1 c. fresh blueberries (washed and dried)
¾ - 1 c. fresh raspberries (washed and dried)
1 T. vanilla extract
6 individual packages of Spenda (add more if you want very sweet muffins)

Crumb Topping:

¼ c. almond flour
¼ c. soy flour
¼ c. butter
1 ½ T. cinnamon
2 individual packages of Spenda (add more if you want a very sweet topping)

In small bowl add all ingredients. Cut butter into flour with 2 butter knives or a fork until you get a crumb consistency.

***Note: You can make all blueberry or all raspberry muffins, just make sure you have 1 ½ - 2 cups of your chosen berry.
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1. Butter a large 12 muffin pan

2. Preheat oven to 375 degrees Fahrenheit

3. In an electric mixer with a paddle attachment, combine almond flour, soy flour, baking powder, baking soda and Splenda, blend on slowest speed for a few seconds to combine. Add melted butter, canola oil, eggs, half & half and vanilla.

4. Remove half of the batter and place in medium bowl.

5. Gently fold blueberries into one bowl and the raspberries into the other bowl.

6. Divide batter from the blueberry mix into 6 muffins and the raspberry batter into the other 6 muffins on the pan.

7. Make the crumb topping and divide evenly on all 12 muffins.

8. Bake at 375 degrees for 20 -- 25 minutes until they rise and a toothpick inserted into the middle comes out clean.

9. Leave in the pan and cool on a cooling rack for 5 minutes, then loosen and remove muffins to cool completely on cooling rack.

I served these muffins with softened butter and they were very good.

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• how to make bluberry muffins
• how to make raspberry muffins

[CupcakeIdeasForYou]

Can I use a honey for alternative sweetener for this recipe? And can I convert this recipe to vegan? They look pretty tasty by just watching it on video.

[fidgetforfitness]

@CupcakeIdeasForYou Depending on which diet you follow (if any), you can play with the recipe any wany you want. Honey is a no-no on Atkins as far as I can recall. I always make changes to recipes to suit my needs / tastes. Let me know how it goes.

[TayTayMiss]

Have you noticed that by adding in the almond flour into the diet, your weight loss has slowed? I have been on induction for quite a while, but I am weary about adding in the almond flour/coconut flour for fear that it will increase cravings or slow weight loss...have you noticed any difference?

[fidgetforfitness]

@TayTayMiss Yes, I must admit. My weight loss, stopped, not slowed. I've been stuck at the same weight for 5 weeks. So, I went back on Induction and think I want to stay on Induction for a while just to lose the last 5 lbs.

I'm going to New York for a couple of weeks next month and there will TEMPTATIONS GALORE! So if I can stay on induction until I leave, I think I'll be OK to have a bite or two of some of Atkins' forbidden foods.

[coquizyo09]

Looks greeeat!

[fidgetforfitness]

@coquizyo09 Thanks!  I hope you try them.

[fidgetforfitness]

@hopingtoloselbs Thank you! That is one of the best compliments one can receive. I've been wanting to write a cookbook for YEARS and seriously considering it. My man brought the muffins into work today and one of his colleagues took the time to email me and also said I should write a cookbook, it really made my day to hear that TWICE today. Thank You!

[hopingtoloselbs]

Okay- seriously, if you publish a book with more almond flour recipes, I'm buying it!!!!