Low Carb Paleo Mandarine & Almond Muffins

25 12 servings

Nutrition

181 Kcal
13.3g Fat
9g Carbs
6.4g Net Carbs
4.3g Sugars
7g Protein

For this recipe, if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour, and if you don’t like the taste of quinoa flour, you can either toast it or add a little cinnamon (however, the taste tends to be good after baking).

Ingredients

  • 5 mandarines
  • 200g or 2 cups of ground almonds
  • 5 eggs
  • 1/4 teaspoon of pure stevia (or to taste)
  • 1 tablespoon of arrowroot powder
  • 1 teaspoon of bicarbonate of soda
  • 1/2 teaspoon of sea salt
  • 50 g or 1/2 cup of flaked almonds to decorate

Directions

  1. Preheat your oven at 175 C / 350 F. Boil the mandarines whole, peel and all in a deep pan of water for about an hour.
  2. Place them in a good processor and blend them until you have a smooth texture. Beat your eggs with the salt. Add ground almonds, stevia arrowroot powder, and bicarbonate of soda. Add the mandarine purée (make sure it has cooled down not to cook the eggs).
  3. Line your muffin tray with cases and scoop the mixture into the cases up to 2/3. Sprinkle flaked almonds to decorate. Bake at 175 C / 350 F for 25 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.

Author

Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

Eat. Burn. Subscribe.

Join the Eat Burn Sleep email newsletter and be the first to hear about new tips, and recipes!

  • This field is for validation purposes and should be left unchanged.

Explore More Recipes

Sautéed Broccoli and onion

15

Spinach and broccoli velouté

30

Yogurt and almond cake

50

Cream of broccoli and zucchini

35