These Low Carb Berry and Chia muffins are perfect for a breakfast on the go. The great thing about this easy recipe, is that you can choose any berries you like + any combination of nuts to create a new flavour every time. 😀

Low Carb Berry Chia Muffins

      low carb berry and chia muffins

Ingredients:

  • 1 packet of  Low Carb Cupcake Mix
  • 150g frozen blueberries or raspberries (or a combo)
  • 100g of your favourite chopped nuts or seeds (we used sunflower & chia)
  • 3 eggs
  • 1 cup milk of choice (250ml)
  • 3 Tbsp butter (70g)

Method

  1. Preheat oven to 180 deg.
  2. Spray a silicon muffin tray with oil or use 12 muffin wrappers.
  3. Melt butter in the microwave, Whisk together eggs, milk and butter.
  4. Place cupcake mix in a large bowl.
  5. Pour egg mix into the dry mix and gently stir to combine.
  6. Add 150g frozen blueberries or raspberries (or a combo) + 100g of your favourite chopped nuts or seeds
  7. Portion into a silicon tray or muffin wrappers sprayed with oil so they don’t stick.
  8. Bake at 170 deg for 25-30 mins rotating tray half way.  
  9. Take out & let cool on rack.
  • These will keep for 5 days in fridge or 3 months in freezer!

Let us know how you go! 🙂

I’d love to see your photos – tag me @annaslowcarbkitchen

or post to my facebook page www.facebook.com/Annaslowcarbkitchen

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