Low Carb Blueberry Sausage Breakfast Muffins
Blueberry sausage breakfast muffins that are low carb and high protein, with 13g protein and 5g net carbs each. Gluten-free and freezer friendly.
Ingredients
Dry Ingredients
- 1 1/2 cups Almond Flour
- 1/2 cup Maple Protein Powder
- 1/4 cup Ground Flaxseed
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/4 tsp Fine Sea Salt
Wet Ingredients
- 2 ea Eggs large
- 1/2 cup Cottage Cheese
- 1/3 cup Sugar-Free Maple Syrup
- 1/4 cup Unsweetened Almond Milk
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 1 tsp Maple Extract
Mix-Ins
- 1 cup Blueberries fresh or frozen
- 1 lb Turkey Sausage cooked
Instructions
- Preheat oven to 350°F and line a muffin pan with parchment liners.
- Sift almond flour, protein powder, baking soda, baking powder, cinnamon, and salt into a bowl. Stir in flaxseed.
- In a separate bowl, whisk all wet ingredients until smooth.
- Stir wet mixture into dry until just combined.
- Fold in blueberries and cooked sausage crumbles.
- Let batter rest 15 minutes so the almond flour absorbs moisture.
- Reduce oven to 325°F and bake 22 minutes, or until golden and a toothpick comes out clean.
- Cool on a wire rack to prevent moisture buildup in liners.
Video
Notes
- Don't skip the 15-minute rest. It lets the almond flour fully hydrate so the muffins aren't dense or gummy.
- Toss frozen blueberries in 1 tbsp almond flour before folding in to keep them from sinking and bleeding into the batter.
- Crumble the cooked turkey sausage small so it spreads evenly. Pat it dry with a paper towel if it's greasy.
- Refrigerate in an airtight container for up to 5 days. Reheat 15-20 seconds in the microwave.
- Freeze up to 3 months. Thaw overnight in the fridge or microwave 45 seconds from frozen.
Nutrition
Serving: 1muffinCalories: 197kcalCarbohydrates: 8gProtein: 13gFat: 13gSaturated Fat: 2gCholesterol: 57mgSodium: 491mgPotassium: 56mgFiber: 3gSugar: 2g
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