Low-Carb Blueberry Muffins
Just because you're watching carbs doesn't mean you can't have the classic breakfast pastry. In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs. A bit of brown sugar blunts the tartness of fresh blueberries. Make these ahead for a grab-and-go breakfast for the week.
To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
2 1/2 fat, 1/2 medium-fat protein, 1/2 other carbohydrate