Diabetic Blueberry Muffins Directions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Whisk Wet Ingredients: In a large bowl, whisk the eggs. Add the Greek yogurt, vanilla extract, and sweetener of choice. Mix until well combined.
- Add Dry Ingredients: Stir in the coconut flour and baking powder until fully incorporated.
- Fold in Blueberries: Gently fold the frozen blueberries into the batter, being careful not to break them up too much.
- Divide and Bake: Divide the batter evenly into 10 muffin cups. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool completely before serving.
WW Points Calculation:
- 1 cup frozen blueberries: 0 points
- 3 cups coconut flour: 18 points
- 4 large eggs: 0 points
- ⅔ cup sweetener (Swerve): 0 points
- 5 oz plain Greek yogurt (non-fat): 0 points
- 1 tablespoon baking powder: 0 points
- 1 teaspoon vanilla extract: 0 points
Total Points: 18
Servings: 10
Per Serving: 1.8 points
Nutrition Information (per serving):
- Calories: ~130
- Fat: 9g
- Protein: 6g
- Carbohydrates: 5g
- Sugar: 1g
- Sodium: 140mg
I'm waiting for your comments! Enjoy!
