Pancake & Berry Muffins

    Serving Yields: 8

    Nutritional Facts per Serving

    ● Net Carbs: 4.61 g

    ● Total Fats: 17.09 g

    ● Protein: 8.28 g

    ● Calories: 211


    ● Plain whole milk yogurt (.5 cup)

    ● Melted coconut oil (2 tbsp.)

    ● Swerve sweetener or equivalent of choice (3 tbsp.)

    ● Apple cider vinegar (.25 tsp.)

    ● Vanilla extract (1 tsp.)

    ● Blanched almond flour (1.75 cups)

    ● Salt (.25 cup)

    ● Baking soda (.5 tsp.)

    ● Large eggs (3)

    ● Frozen blueberries and raspberries (.5 cup)

    ● Also Needed: 8-count muffin cups with parchment liners or spritz the cups with cooking oil spray

    Preparation Method

    1. Warm the oven to reach 350° Fahrenheit.
    2. Prepare the muffin tin.
    3. Use a blender to mix the yogurt, sweetener, butter, vanilla, and vinegar. Add the salt, almond flour, and baking soda. Blend on low for about 15 seconds until well incorporated.
    4. Toss in the eggs to pulse for 15-20 seconds. Then, blend on high for another 20-30 seconds until the batter is combined.
    5. Add all but two tablespoons of the frozen berries to the batter.
    6. Stir in by hand – Don’t Blend!
    7. Portion the batter into the muffin cups. Garnish with berries on top.
    8. Bake until slightly golden brown (15-18 min.).
    9. Transfer to the countertop to cool in its pan for about five minutes. Serve.