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Diabetic Blueberry Muffin Loaf

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Ingredients

Adjust Servings:
1/2 cup Cashew Butter 1/2 cup cashew butter (5.1oz, 146g)
1/4 cup Ghee butter 1/4 cup ghee butter or coconut oil
1/2 cup Almond Flour 1/2 cup almond flour (2.4oz/68g)
1/2 teaspoon Kosher Salt 1/2 teaspoon salt
2 teaspoon Baking soda 2 teaspoon baking powder
1/2 cup Almond Milk 1/2 cup unsweetened almond milk
6 Eggs 6 eggs beaten
1/2 cup Blueberries 1/2 cup frozen or fresh blueberries

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Diabetic Blueberry Muffin Loaf

Features:
  • Gluten Free

Quick and Simple to Make. Diabetic friendly Low-Carb Blueberry English Muffin Bread Loaf is gluten free, grain free and perfect for an easy make ahead breakfast!

  • 45
  • Serves 12
  • Easy

Ingredients

Directions

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Diabetic Blueberry Muffin Loaf

A great way to enjoy the texture of a Diabetic Blueberry Muffin Loaf with a bit less work than using individual muffin pans.  It is quite nice to just just whip up the batter and dump it in a loaf pan.  I increased the amounts of my ingredients as well so you can get a dozen slices of blueberry muffin bread that are a perfect size!

Blueberries are of course optional, but they do add a nice sweet little bite. I used frozen organic blueberries since I always have them in my freezer and they always taste perfectly sweet!

The edges will cook well and brown quite nicely in the loaf pan, but I would advise toasting each slice if you still want that authentic English muffin style texture.

This is a quick and simple recipe.  Top with a little butter and enjoy every bite without any of the typical high carbs from traditional blueberry breads or muffins.

 

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