Low Carb Blueberry Muffin
This is a breakfast to prep for a few days and store in the fridge.
Makes for a quick and easy meal time and you can eat straight from the jar saving on dishes!
Jars: 2 pint sized
½ cup almond meal/flour (¼ cup per jar)
2 whole eggs (1 egg per jar)
⅔ cups fresh blueberries (⅓ cup per jar)
2 tbsp ground flaxseed (1 tbsp per jar)
2 tsp coconut oil or grass-fed butter, melted (1 tsp per jar)
1 tsp cinnamon (½ tsp per jar)
2 tsp swerve or stevia (1 tsp per jar)
1/4 cup Plain Greek yogurt sweetened with stevia or swerve
1. In 1 jar, combine all the ingredients thoroughly.
2. Pour half of the batter into another jar.
3. Cover both and refrigerate overnight.
4. In the morning, remove top from one jar and place in microwave for 2 minutes (until knife comes out clean) oryou can also cook immediately after mixing (reduce to 90 seconds).
5. Top with yogurt