![Healthy vs Unhealthy Food: the Challenges of Understanding Food Choices](/var/site/storage/images/_aliases/i480/8/2/3/2/2328-11-eng-GB/healthy-vs-unhealthy-food-the-challenges-of-understanding-food-choices.jpg)
![Low Carb Almond Breakfast Muffins](/var/site/storage/images/_aliases/i1320/4/2/2/3/3224-4-eng-GB/low-carb-almond-breakfast-muffins.jpg)
These muffins are moist and have a rich, nutty flavor. We recommend this recipe for anyone with Type 1 diabetes. Since they are made with agave, peanut butter, and almond flour, their glycemic index is much lower than most breakfast foods.
INGREDIENTS
- cooking spray
- 114g / ½ cup Greek yogurt
- 64g / ¼ cup peanut butter
- 32g / 3 tablespoons sugar
- 42g / 2 tablespoons Agave syrup
- 1 egg
- 2 mashed bananas
- 1 teaspoon vanilla extract
- 125g / 1 ¼ cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
PREPARATION
- Preheat oven to 375°F. Lightly grease a muffin tin with cooking spray.
- In a large bowl, beat yogurt, peanut butter, sugar, and Agave syrup with an electric hand mixer until well combined.
- Add egg and beat well with electric hand mixer.
- Add mashed banana and vanilla extract and beat until combined.
- Add almond flour, baking powder, baking soda, and salt to bowl. Beat on low speed until well combined.
- Using a ¼ cup measure, pour into muffin pan. Bake at 375°F until muffins are golden brown and a toothpick inserted into the center comes out clean, about 18 to 20 minutes. If you have an instant read thermometer, the interiors should reach 200°F.
- Remove from oven and let cool in pan for 5 minutes. Gently remove from pan and let cool completely on wire rack. Muffins will keep in an airtight container for 5 days.
Recipe credit: Make Better Food / CC BY
Photo credit: Mink Mingle
Nutrition
33 cal
- 4 fat
- 13 carbs
- 2 protein
Preparation time