Blueberry Flax Muffins (Keto, High Protein, Flourless, Vegan & Sugar-Free Options)

Nobody even guesses that these are healthy!

I love a good muffin. I haven't been making many since I started eating low carb because they always come out terrible and lacking in soft fluffy texture and delicious taste. Not this recipe! This one is blend of a few of my current recipes, made into muffin form. It is flourless, can be made Vegan, sugar free, and keto! With only 3 net carbs per muffin (with the keto option being even lower than that), you'll be singing a happy song as your family devours these without a clue that they're healthy and PACKED with good fats and and and insane amount of protein.

This recipe calls for 1 tablespoon of Molasses - but you can leave it out if you want even fewer carbs (keto option)! I love the taste it provides so that's why I put it in. You're also welcome to substitute a flax egg for the egg (Vegan Option).

A note about Vital Wheat Gluten: If you have a wheat sensitivity, you may or may not find that you're sensitive to vital wheat gluten. A lot of my bakery customers who do have wheat sensitivities are able to eat my products, so I suggest starting slow if you're going to try this recipe.

Alright I'm done with the chatter. Recipe time!

Look how fluffy they come out!

Recipe:

You'll Need:

Wet Ingredients:

2 Tbsp coconut oil, melted

1 cup cashew milk, room temp

1 egg (or flax egg for Vegan)

1 Tbsp molasses (leave out for Keto option)

1 Tbsp vanilla extract

1 cup blueberries (fresh or frozen), plus more to garnish

Dry Ingredients:

2 scoops any protein powder (I use this one) *

1/2 cup ground or milled flax seeds

1/2 cup Vital Wheat Gluten*

1/4 cup Almond Flour

2 Tbsp Oat Fiber (not the same as oat flour!)

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 Tbsp cinnamon

1 tsp salt

2 Tbsp Monk Fruit Powder or sweetener of choice, such as 3 Tbsp granulated stevia sweetener or 3 Tbsp erythritol.

Directions:

Preheat the oven to 400 degrees and line a 12-cavity muffin tin with parchment muffin cups.

In a small bowl, combine the melted coconut oil, cashew milk, egg, molasses, and vanilla. Mix until combined.

In a separate bowl, combine the flax seeds, vital wheat gluten, protein powder, almond flour, baking powder, baking soda, cinnamon, salt, oat fiber, and monk fruit powder.

Pour the dry ingredients into the wet ingredients and mix only until dry ingredients are incorporated (do not over mix!). Drop in blueberries and stir just to combine.

Evenly divide the mixture between the muffin cups and if you choose, dot each muffin with a few additional blueberries. Bake for 15 minutes without opening the oven door. Let cool in muffin pan for a few minutes before moving to a cooling rack. Store in an airtight container for up to 5 days or in the freezer for up to two months!

Enjoy, everyone!

*For strict Keto option, you can try subbing the Vital Wheat Gluten and the Protein Powder for one extra cup of almond flour. I haven't tried this yet, if you do, let me know how it turns out!

This site may contain affiliate links. These links lead you to some of my favourite products - and if you make a purchase from one of my links, it helps me to keep great recipes coming your way! Thanks so much for your support!