Almond Flour Muffins with Chia Seeds
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Ingredients:
1 cup almond flour
1/4 cup chia seeds
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
2 tablespoons erythritol or another sugar substitute (optional)
1/4 cup melted coconut oil 
Instructions:
Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners or grease it lightly with oil.
In a mixing bowl, combine the almond flour, chia seeds, baking powder, and salt. Stir until evenly mixed.
In a separate bowl, whisk together the eggs, almond milk, vanilla extract, erythritol (if using), and melted coconut oil until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information (per muffin):
Calories: 120
Total Fat: 10g
Saturated Fat: 4g
Cholesterol: 70mg
Sodium: 100mg
Total Carbohydrates: 4g
Dietary Fiber: 3g
Sugars: 0g
Net Carbs: 1g
Protein: 5g
These almond flour muffins with chia seeds are a delicious, low-carb breakfast option perfect for those managing diabetes. Enjoy a nutritious start to your day!
