Keto Blueberry Muffins

From Southern Keto by Natasha Newton

Ingredients:

1 1/2 Cups Finely Ground Blanched Almond Flour

1/2 Cup Granular Erythritol

2 tsp Baking Powder

1/4 tsp Salt

2 Large Eggs

1/4 Cup Sour Cream

1/2 tsp Vanilla Extract

1/2 Cup Fresh Blueberries

Directions:

 Preheat the oven to 350°F. Greases a standard-size 12-well muffin pan.

In a small bowl, whisk together the almond flour, erythritol, baking powder, and salt.

In a medium-sized bowl, whisk the eggs, then stir in the sour cream and vanilla extract. Slowly add the flour mixture, stirring until well blended. Gently stir in the blueberries.

Pour the batter into the prepared muffin pan, filling each well about 3/4 full. Bake for 25-30 minutes, until the tops are lightly browned and a toothpick or tester inserted in the middle of a muffin comes out clean.

Allow the muffins to cool completely before removing from the pan. Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Keto Drop Biscuits

  From Southern Keto by Natasha Newton

Ingredients:

1 1/2 Cups Finely Ground Blanched Almond Flour

2 tsp Baking Powder

1/4 tsp Salt

1/4 Cup Sour Cream

2 Large Eggs

2 TBSP Salted Butter, melted but not hot

Directions:

Preheat the oven to 400°F. Grease a baking sheet with oil or line it with parchment paper.

In a medium-sized bowl, whisk together the almond flour, baking powder, and salt

In a small bowl, whisk together the sour cream, eggs, and melted butter. Pour the wet mixture into the dry ingredients and stir until well combined. Allow the batter to sit for 5 minutes.

Drop the batter by the large spoonful onto the prepared baking sheet, leaving about 2 inches between the biscuits. Bake for 10-12 minutes, until the tops are golden brown. Allow to cool before removing from the pan. Leftovers can be stored in an airtight container in the refrigerator for up to a week. The biscuits can be reheated in the microwave for a few seconds; be careful not to overheat.

Zucchini or Pumpkin Bread

 Ingredients

3 Cups Shredded Zucchini (about 3 medium) or 2 Cups Pumpkin Purée (1 can 16oz)

1 2/3 Cups Sugar

2/3 Cup Vegetable Oil

2 tsp Vanilla

4 Large Eggs

3 Cups All-Purpose Flour (or whole wheat flour)

2 tsp Baking Soda

1 tsp Salt

1 tsp Ground Cinnamon 

1/2 tsp Ground Cloves

1/2 tsp Baking Powder

1 Cup chocolate chips

Directions 

Preheat oven to 350*F.

Grease loaf pans (or prepare muffin pans). Mix zucchini (or pumpkin) with sugar, oil, vanilla, and eggs in a large bowl. Stir in remaining ingredients.

Bake for 50-60 minutes in a loaf pan, or 25-30 minutes for muffins.

Allow to cool for 5-10 minutes.

Cinnamon Swirl Muffins

Muffins Ingredients

4 cups all-purpose flour

2 cups granulated sugar

1 TBSP plus 2 tsp baking powder

3/4 tsp salt

2 cups milk

1/2 cup butter, melted

2 large eggs

1 TBSP vanilla extract

Sugar Cinnamon mix

1/2 cup flour

1/2 cup sugar

1/4 cup butter, softened

1/2 tsp ground cinnamon

Muffin Directions

Preheat oven to 400°F. Grease 24 muffin cups or line them with paper cupcake liners. 

In a large bowl, combine the flour, sugar, baking powder, and salt. Stir to mix thoroughly. In a medium bowl whisk together the milk, butter, eggs, and vanilla extract until combined.

Pour the were mixture into the dry ingredients. Spoon into greased or paper-lined muffin tins, just enough to cover the bottom. Sprinkle some of the sugar cinnamon mix on top of the mix. Spoon more mix into the muffin tin. Top with Sugar and cinnamon mixture.

Bake in the preheated oven for about 15-20 minutes. A dark pan will take less time than a light colored pan. The muffins are done when a toothpick or cake tester comes out clean when inserted in the middle of a muffin. Remove the muffins from the tin and let cool on a cooling rack. Serve and enjoy!

Icing Ingredients

3 cups Powdered Sugar

1/2 Cup Butter, unsalted, room temperature

2 tsp Vanilla Extract (to prevent the icing from being brown use clear extract)

2-3 TBSP whole milk or heavy cream

Icing Directions:

In a medium-size mixing bowl, add powdered sugar, butter, vanilla extract, milk and mix until smooth and creamy.

Pour over warm muffins to get a cinnamon roll like glaze, or wait until the muffins have cooled more to have more of a frosted muffin.

Carrot Muffins

Do you struggle to get your kids (or yourself) to eat as many servings of veggis as you are "suppose" to be consuming? Or maybe I'm the only one.

These carrot muffins worked out GREAT for me, my 2 1/2 year old son absolutely loves these "cupcakes". No I don't put any frosting on them and he just gobbles them right up!

I found this recipe after my mom used her juicer to make some carrot juice and had about 3 cups of carrot pieces left over. What a waste that would be to just throw away!

The original recipe calls for raisins to be added, but anyone who really knows me knows that I really do NOT like raisins, but I love chocolate. So of coarse I switched the raisins for chocolate chips... yummmmm!

The muffins with nothing in them don't really have much flavor, but I love them with the chocolate chips. If you like raisins check out the original recipe here.

Makes about 24 small muffins.

Ingredients:

2 Cups All-Purpose Flour

1 TBSP Baking Powder

2 tsp Baking Soda

1/2 tsp Salt

1 tsp Ground Cinnamom

4 Eggs

1/2 Cup Vegetable Oil

1/2 Cup Applesauce

3/4 Cup Brown Sugar

3 Cups Shredded Carrots

1 Cup Semi-sweet Chocolate Chips

Directions:

Preheat oven to 350°F. Grease muffin cups or line with paper muffin liners.

In a large bowl combine flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, combine eggs, oil, applesauce, and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Add carrots and chocolate chips. Spoon into prepared muffin cups.

Bake in preheated oven for 18-25 minutes. Let cool for about 20 minutes.

Hooray for a healthy snack!

*If you want to make this even more healthy you can use whole grain flour, or add some benefiber in! I prefer all-purpose flour myself.