GREEK YOGURT KETO MUFFINS! Blueberry or Banana, No Flour
Recipe Overview
- Prep time:Â 10 minutes
- Cook time:Â 30-35 minutes
- Total time:Â 40-45 minutes
- Servings:Â About 12 muffins
- Estimated calories:Â 130 per muffin
Ingredients
- 2 eggs
- 1/4 cup (60 g) Greek yogurt
- 3 tsp erythritol
- Pinch of salt
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 cup (30 ml) melted butter
- 3.5 oz (100 g) almond flour
- 1 tsp baking powder
- 1.8 oz (50 g) walnuts, chopped
- 3/4 cup (120 g) blueberries
- Drizzle of vegetable oil
- 1/3 cup (30 g) slivered almonds
Instructions
- Preheat your oven to 180°C (356°F) and prepare your muffin tins.
- In a mixing bowl, whisk together the eggs, Greek yogurt, erythritol, salt, vanilla extract, and ground cinnamon.
- Melt the butter and add it to the mixture along with the almond flour and baking powder. Stir until well combined.
- Gently fold in the chopped walnuts and blueberries into the batter.
- Divide the batter evenly into the muffin tins, filling each about 3/4 full.
- Top each muffin with slivered almonds and lightly drizzle with vegetable oil.
- Bake in the preheated oven for 30–35 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool slightly before serving.
Why This Recipe Works
These muffins strike a perfect balance between taste and healthiness. The Greek yogurt adds moisture and a slight tang, while the almond flour keeps them gluten-free and low-carb. With the sweet touch of erythritol and the natural sweetness from the blueberries (or bananas), you’ll find that these muffins are satisfying without any of the guilt.
Serving Ideas
These muffins are perfect for breakfast, a quick snack, or an on-the-go treat. Pair them with a side of Greek yogurt or a small handful of nuts for an added boost of protein. They also make a great addition to a brunch spread or a cozy afternoon tea.
Helpful Tips
- Store leftovers in an airtight container in the fridge for up to a week.
- These muffins freeze well. Just wrap them tightly and store for up to a month.
- For added flavor, consider using a pinch of lemon zest in the batter.
- If using bananas, mash them before mixing to incorporate evenly.
- Experiment with spices! If you love nutmeg, it can complement the cinnamon nicely.
FAQ
Can I use other sweeteners instead of erythritol?
Yes, feel free to substitute with any keto-friendly sweetener you prefer, keeping in mind the sweetness level may vary.
Can I make these muffins dairy-free?
To make them dairy-free, substitute Greek yogurt and butter with a dairy-free yogurt and coconut oil.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean, they’re ready!
Are these muffins suitable for meal prep?
Absolutely! They store well, making them a great option for meal prep. Just grab them as needed!
Give these Greek Yogurt Keto Muffins a try, and you won’t be disappointed! They’re delicious, nutritious, and easy to whip up any time you’re in the mood for something special. Enjoy your baking!
Ingredients
Method
- Preheat your oven to 180°C (356°F) and prepare your muffin tins.
- In a mixing bowl, whisk together the eggs, Greek yogurt, erythritol, salt, vanilla extract, and ground cinnamon.
- Melt the butter and add it to the mixture along with the almond flour and baking powder. Stir until well combined.
- Gently fold in the chopped walnuts and blueberries into the batter.
- Divide the batter evenly into the muffin tins, filling each about 3/4 full.
- Top each muffin with slivered almonds and lightly drizzle with vegetable oil.
- Bake in the preheated oven for 30–35 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool slightly before serving.
Notes
