Low Carb Muffins

With All The Health Benefits Of Goji Berries

This low carb recipe, made with almond flour and goji berries, is a great alternative for anyone wanting to cut down on carbohydrates.

Almond flour, which is really just ground almonds, is an ideal substitute for regular flour for anyone looking to cut down on carbohydrates and turn an ordinary recipe into a low carb recipe. The wonderful thing about these low carb muffins is they also contain goji berries, known for their powerful antioxidant properties.

Goji Berries Health Benefits

Goji berries are high in nutrients and contain beta carotene, vitamin C, B1 and B2 along with minerals, antioxidants and amino acids and are high in fiber. Goji berries health benefits have been know for centuries in Traditional Chinese Medicine. They are thought to enhance immune function, boost sperm production, improve circulation, help eyesight and protect the liver. They are considered yin foods and work on the liver, kidney and lungs. They are rich in antioxidants and rate highly on the ORAC ratings, the scale used for measuring antioxidants.

A Note On Almond Flour

Most health food shops sell almond flour. However, it is also easy to prepare. Simply place a cup of whole or sliced almonds in a blender and process on a high setting for a minute or two until it reaches the consistency of flour. Almonds are high protein nuts and contain virtually no carbohydrates making them ideal for diabetics or anyone wanting to cut down on carbohydrates. Studies have shown they may also help with weight loss.

Low Carb Muffins With Goji Berries

  • 1/2 cup chopped goji berries
  • 1 1/2 cups almond flour
  • 3/4 cup canned or mashed unsweetened pumpkin (cooked)
  • 3 large eggs
  • 1/4 cup agave nectar or 1/2 cup of Splenda
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon real vanilla extract
  • Preheat the oven to 350 degrees and place the oven rack on the centre shelf.

Mix all the ingredients in a bowl with a wooden spoon until well blended. Place the mixture in paper muffin cups so they are about two-thirds full.

Bake for around 20 to 25 minutes, until the muffin tops turn golden brown. Stick a toothpick in the center and if it comes out clean they are ready.

Remove the muffins from the oven and let cool for 5 minutes. Serve either warm or at room temperature or place in the fridge in a sealed container.

A nice added extra is half a cup of chopped walnuts. Walnuts are also an excellent source of protein and can help lower cholesterol and triglyceride levels. They contain good levels of Omega 3 which has been shown to help with depression. Studies have also shown that in moderation walnuts may be a good weight loss aid.

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