25+ Tasty Friday Low Sodium Muffin Recipes for a Healthy Your Weekend

Looking for a delicious yet healthy way to kick off your weekend?

Low sodium muffin recipes are a fantastic choice for those looking to reduce their salt intake without sacrificing flavor.

Whether you’re trying to manage your blood pressure, improve your heart health, or just make better choices for a balanced diet, these low sodium muffins will be your new go-to treat.

The best part?

They’re perfect for a Friday morning, offering a tasty and nutritious way to start your weekend. ‘

From savory to sweet, these recipes are versatile enough to satisfy every craving.

So, let’s dive into 25+ mouthwatering low sodium muffin recipes that will leave you feeling energized and satisfied!

25+ Tasty Friday Low Sodium Muffin Recipes for a Healthy Your Weekend

Incorporating low sodium muffins into your routine is a simple yet effective way to enjoy a healthier lifestyle without giving up your favorite treats.

With these 25+ recipes, you’ll never have to compromise on taste while reducing your sodium intake.

Whether you prefer a classic fruit-filled muffin or a savory herb-infused option, these recipes cater to every preference.

Start your Fridays off right with a batch of these nutritious, flavorful muffins, and share them with your loved ones for a delightful and heart-healthy weekend treat!

Low Sodium Almond Flour Muffins

These Low Sodium Almond Flour Muffins are perfect for anyone looking to enjoy a healthy snack without compromising on flavor. Packed with almond flour, these muffins are not only low in sodium but also gluten-free, keto-friendly, and high in protein. They are an ideal treat for those following a low-carb or keto diet and looking for a satisfying, nutrient-dense option.

Ingredients:

• 2 cups almond flour
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder (ensure it’s sodium-free)
• 1/4 cup erythritol or another keto-friendly sweetener
• Pinch of salt (optional)
• 1/2 tsp cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, and cinnamon (if using).
3. In another bowl, beat the eggs, then add the almond milk, coconut oil, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until smooth.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 5 minutes in the tin before transferring to a wire rack.

These Low Sodium Almond Flour Muffins are a delightful addition to any low-carb or keto diet. Their light, fluffy texture and subtle sweetness make them a great snack or breakfast option. With minimal sodium and no added sugars, they provide a healthier alternative to traditional muffins, allowing you to indulge without the guilt.

Zucchini & Cheese Low Sodium Muffins

These Zucchini & Cheese Low Sodium Muffins are a savory and wholesome option for those on a low-sodium, low-carb diet. Packed with fresh zucchini and a generous amount of cheese, these muffins are full of flavor and offer the perfect balance of protein, fiber, and healthy fats. They’re easy to make and a great way to incorporate vegetables into your meals while keeping your sodium intake low.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup shredded cheddar cheese (low-sodium)
• 1 medium zucchini, grated and excess water squeezed out
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp baking powder (sodium-free)
• Freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the almond flour, garlic powder, onion powder, and black pepper.
3. In another bowl, whisk together the eggs, almond milk, and olive oil. Add the grated zucchini and shredded cheese, stirring until fully combined.
4. Pour the wet ingredients into the dry ingredients and mix well to form a batter.
5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 20-25 minutes, or until golden brown on top and a toothpick comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

hese Zucchini & Cheese Low Sodium Muffins are a delicious, savory treat that fits perfectly into a low-sodium or keto lifestyle. The combination of zucchini and cheese creates a flavorful muffin with a satisfying texture. These muffins are great for meal prep, offering a nutrient-dense snack or side dish that can be enjoyed any time of day without the worry of high sodium levels.

Blueberry Low Sodium Muffins

hese Blueberry Low Sodium Muffins are a sweet, nutrient-packed option for those looking to satisfy their muffin cravings without the added sodium or sugar. The use of almond flour keeps them low-carb and keto-friendly, while fresh blueberries provide antioxidants and natural sweetness. Perfect for a quick breakfast or an afternoon snack, these muffins are light, fluffy, and full of flavor.

Ingredients:

• 2 cups almond flour
• 1/2 cup fresh blueberries (or frozen, thawed and drained)
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder (sodium-free)
• 1/4 cup erythritol (or preferred keto-friendly sweetener)
• 1/2 tsp cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, and cinnamon.
3. In another bowl, beat the eggs and add the almond milk, melted coconut oil, and vanilla extract. Mix well.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. Then, fold in the blueberries.
5. Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These Blueberry Low Sodium Muffins are a wonderful combination of sweetness and nourishment. The use of almond flour keeps the carbs low, while the blueberries provide a burst of flavor and antioxidants. These muffins are perfect for anyone on a low-sodium or keto diet who wants to enjoy a healthy, homemade treat without the added sugars or excess salt found in store-bought options.

Coconut Flour Low Sodium Muffins

These Coconut Flour Low Sodium Muffins are a great option for those on a low-sodium, gluten-free, and keto diet. Coconut flour is an excellent alternative to traditional flours, providing a rich texture while keeping the muffins light and low-carb. These muffins are also naturally sweetened with erythritol, making them a great treat without the blood sugar spikes. The subtle coconut flavor makes them perfect for breakfast or a snack.

Ingredients:

• 1 cup coconut flour
• 1/4 cup erythritol (or preferred keto-friendly sweetener)
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp baking powder (sodium-free)
• 1/4 tsp cinnamon (optional)
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the coconut flour, erythritol, baking powder, cinnamon, and salt (if using).
3. In another bowl, whisk the eggs, coconut oil, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until smooth. Let the batter sit for 2-3 minutes to allow the coconut flour to absorb the moisture.
5. Spoon the batter into the muffin tin, filling each cup about halfway.
6. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Cool the muffins in the tin for 5 minutes before transferring them to a wire rack.

These Coconut Flour Low Sodium Muffins are a delicious and satisfying way to enjoy a low-sodium snack while adhering to a keto diet. The coconut flour provides a unique texture, and the natural sweetness from the erythritol makes them enjoyable without the guilt. They are a perfect addition to your breakfast or a mid-day snack, offering a low-carb, high-fiber treat that is both nutritious and filling.

Spinach and Feta Low Sodium Muffins

Spinach and Feta Low Sodium Muffins are a savory, nutrient-packed muffin option that’s ideal for a healthy, low-sodium diet. The combination of fresh spinach and creamy feta cheese offers a flavorful profile that makes them perfect for meal prep or a grab-and-go snack. These muffins are keto-friendly, high in protein, and provide the essential nutrients you need to stay energized throughout the day.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup feta cheese (crumbled, low-sodium)
• 1 cup fresh spinach, chopped
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp baking powder (sodium-free)
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, garlic powder, and baking powder.
3. In a separate bowl, whisk the eggs, almond milk, and olive oil.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the spinach and crumbled feta cheese.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These Spinach and Feta Low Sodium Muffins are a savory, protein-packed option for anyone following a low-sodium or keto lifestyle. The spinach adds a burst of vitamins, while the feta cheese provides a rich flavor. These muffins make for a perfect lunchbox addition or a light breakfast option. With minimal sodium and healthy fats, they’re both satisfying and nutritious.

Lemon Poppy Seed Low Sodium Muffins

These Lemon Poppy Seed Low Sodium Muffins are a refreshing twist on the classic muffin. With the tangy flavor of lemon and the crunchy texture of poppy seeds, these muffins offer a zesty and satisfying treat without the added sodium. Sweetened with erythritol, they’re keto-friendly and perfect for anyone who craves a flavorful snack or breakfast without sacrificing health goals.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or preferred keto-friendly sweetener)
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• Zest and juice of 1 lemon
• 1 tbsp poppy seeds
• 1 tsp baking powder (sodium-free)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together almond flour, erythritol, baking powder, and poppy seeds.
3. In a separate bowl, whisk the eggs, almond milk, melted coconut oil, lemon zest, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
6. Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool for 5 minutes in the tin before transferring to a wire rack.

These Lemon Poppy Seed Low Sodium Muffins are a bright and zesty option for those on a low-sodium or keto diet. The fresh lemon flavor pairs beautifully with the poppy seeds, making each bite a delightful experience. These muffins are perfect for breakfast, snacks, or even as a light dessert, offering a guilt-free way to enjoy the classic lemon poppy seed combination.

Chocolate Chip Low Sodium Muffins

These Chocolate Chip Low Sodium Muffins are a perfect guilt-free indulgence for those following a low-sodium or keto lifestyle. Made with almond flour and sweetened with erythritol, these muffins have a rich, chocolatey taste without the added sugars and excess sodium. They are perfect for satisfying a sweet craving while keeping your carb intake low. The addition of sugar-free chocolate chips adds just the right amount of sweetness and decadence.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or preferred keto-friendly sweetener)
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp baking powder (sodium-free)
• 1/2 cup sugar-free chocolate chips
• Pinch of salt (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, erythritol, baking powder, and a pinch of salt (if using).
3. In a separate bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the sugar-free chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These Chocolate Chip Low Sodium Muffins are an irresistible treat that perfectly balances flavor and nutrition. The sugar-free chocolate chips make them a satisfying dessert without adding unwanted sugars or sodium. Ideal for those on a keto or low-sodium diet, they offer a sweet indulgence that is both healthy and delicious. These muffins are a great way to satisfy your chocolate cravings while staying on track with your dietary goals.

Carrot and Walnut Low Sodium Muffins

These Carrot and Walnut Low Sodium Muffins are a wholesome and nutritious choice for those seeking a low-sodium, low-carb option. Full of fiber from the carrots and healthy fats from the walnuts, these muffins are perfect for a balanced breakfast or snack. They offer a sweet yet savory flavor profile, combining the natural sweetness of carrots with the crunch of walnuts, all while keeping your sodium intake in check.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup walnuts, chopped
• 1 cup grated carrots
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1/4 cup erythritol (or preferred keto-friendly sweetener)
• 1 tsp cinnamon
• 1 tsp baking powder (sodium-free)
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the almond flour, erythritol, cinnamon, and baking powder.
3. In a separate bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the grated carrots and chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

These Carrot and Walnut Low Sodium Muffins are a nourishing and satisfying treat that provides a healthy dose of fiber, healthy fats, and antioxidants. The natural sweetness of the carrots and the nutty flavor of the walnuts make them a flavorful and nutritious choice for anyone on a low-sodium or keto diet. These muffins are perfect for meal prep or as an easy breakfast or snack, offering a wholesome way to stay on track with your health goals.

Pumpkin Spice Low Sodium Muffins

These Pumpkin Spice Low Sodium Muffins are a fall-inspired delight that is both delicious and healthy. Packed with the rich flavors of pumpkin and warm spices, they offer the perfect balance of sweetness and spice. With almond flour as the base, they are low-carb and keto-friendly. Whether you’re craving a seasonal treat or a comforting snack, these muffins are a perfect choice.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup canned pumpkin (unsweetened)
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol (or preferred keto-friendly sweetener)
• 1 1/2 tsp pumpkin pie spice
• 1 tsp baking powder (sodium-free)
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the almond flour, erythritol, pumpkin pie spice, and baking powder.
3. In another bowl, whisk the eggs, almond milk, melted coconut oil, vanilla extract, and canned pumpkin.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

These Pumpkin Spice Low Sodium Muffins are a cozy and flavorful treat that is perfect for the fall season or any time you’re craving a warm, comforting snack. The combination of pumpkin and pumpkin pie spice gives these muffins a rich flavor, while the almond flour keeps them low-carb and keto-friendly. These muffins are ideal for those on a low-sodium diet looking to enjoy a tasty, healthy treat without any added salt or refined sugars.

Apple Cinnamon Low Sodium Muffins

These Apple Cinnamon Low Sodium Muffins are a delightful fall-inspired treat that combines the natural sweetness of apples with the warm, comforting flavor of cinnamon. Made with almond flour, these muffins are low-carb and keto-friendly, offering a satisfying breakfast or snack without the added sodium. The addition of apples provides a burst of moisture, making them soft and tender while still remaining low in sugar and salt.

Ingredients:

• 1 1/2 cups almond flour
• 1 medium apple, peeled and chopped
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1/4 cup erythritol (or preferred keto-friendly sweetener)
• 1 tsp cinnamon
• 1 tsp baking powder (sodium-free)
• 1/2 tsp vanilla extract
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, erythritol, cinnamon, baking powder, and a pinch of salt (if using).
3. In another bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the chopped apple.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These Apple Cinnamon Low Sodium Muffins are a wholesome and flavorful option for anyone following a low-sodium or keto diet. The apples provide natural sweetness, while the cinnamon gives these muffins a comforting, aromatic touch. With minimal sodium and no refined sugars, they’re a delicious way to enjoy a healthy, nutrient-dense snack or breakfast.

Cheddar and Chive Low Sodium Muffins

These Cheddar and Chive Low Sodium Muffins are a savory treat that’s perfect for a keto or low-sodium diet. The rich, sharp flavor of cheddar cheese paired with the fresh taste of chives makes these muffins a satisfying choice for anyone looking to enjoy a savory snack or breakfast. Almond flour ensures they stay low-carb and high in protein, making them an excellent addition to your meal prep routine.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup shredded cheddar cheese (low-sodium)
• 2 tbsp fresh chives, chopped
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup olive oil
• 1 tsp garlic powder
• 1 tsp baking powder (sodium-free)
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease.
2. In a large bowl, combine almond flour, garlic powder, and baking powder.
3. In a separate bowl, whisk the eggs, almond milk, and olive oil.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the shredded cheddar cheese and chopped chives.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These Cheddar and Chive Low Sodium Muffins are a savory, keto-friendly snack or breakfast option. They are flavorful and packed with protein, making them ideal for those on a low-sodium or low-carb diet. With the rich taste of cheddar and the aromatic punch of fresh chives, these muffins are a satisfying way to enjoy a healthy, sodium-conscious treat.

Strawberry Almond Low Sodium Muffins

These Strawberry Almond Low Sodium Muffins are a sweet, fruity treat that is perfect for those on a low-sodium or keto diet. Made with almond flour and fresh strawberries, these muffins are low in carbs but rich in flavor. The almonds add a nice crunch and a boost of healthy fats, while the strawberries provide natural sweetness and moisture. They’re a great breakfast option or snack when you need something light and refreshing.

Ingredients:

• 2 cups almond flour
• 1/2 cup fresh strawberries, chopped
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1/4 cup erythritol (or preferred keto-friendly sweetener)
• 1 tsp vanilla extract
• 1 tsp baking powder (sodium-free)
• 1/2 tsp almond extract (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, erythritol, baking powder, and almond extract (if using).
3. In another bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the chopped strawberries.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These Strawberry Almond Low Sodium Muffins are a delightful way to enjoy a healthy snack or breakfast. The fresh strawberries provide natural sweetness, while the almonds contribute a satisfying crunch. Perfect for anyone following a low-sodium or keto diet, these muffins are full of flavor without the added sugar or salt, making them a refreshing and nutritious treat.

Zucchini and Parmesan Low Sodium Muffins

These Zucchini and Parmesan Low Sodium Muffins are savory and satisfying, offering a delicious combination of fresh zucchini and rich Parmesan cheese. The zucchini adds moisture and nutrients while keeping the muffins low in carbs. Parmesan provides a savory depth of flavor without the need for additional salt. These muffins are keto-friendly and perfect for anyone seeking a healthy, low-sodium snack or breakfast option.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup grated Parmesan cheese (low-sodium)
• 1 medium zucchini, grated and excess water squeezed out
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup olive oil
• 1 tsp garlic powder
• 1 tsp baking powder (sodium-free)
• Freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, Parmesan cheese, garlic powder, and baking powder.
3. In a separate bowl, whisk the eggs, almond milk, and olive oil.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the grated zucchini.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

These Zucchini and Parmesan Low Sodium Muffins are a savory, nutritious option that’s perfect for those following a low-sodium or keto diet. The combination of zucchini and Parmesan creates a flavorful, moist muffin that’s ideal for meal prep or a quick snack. Rich in protein and fiber, these muffins will keep you satisfied without compromising your health goals.

Blueberry Almond Low Sodium Muffins

These Blueberry Almond Low Sodium Muffins are a light, fruity treat that’s perfect for breakfast or a mid-day snack. The natural sweetness of blueberries pairs wonderfully with the crunchy almonds, providing a healthy, low-sodium option that satisfies your sweet tooth. Made with almond flour, these muffins are low in carbs and keto-friendly, making them a great choice for those who want to stay on track with their health goals.

Ingredients:

• 2 cups almond flour
• 1/2 cup fresh blueberries
• 1/4 cup sliced almonds
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1/4 cup erythritol (or preferred keto-friendly sweetener)
• 1 tsp vanilla extract
• 1 tsp baking powder (sodium-free)
• Pinch of salt (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, erythritol, baking powder, and a pinch of salt (if using).
3. In a separate bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the blueberries and sliced almonds.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These Blueberry Almond Low Sodium Muffins are a perfect blend of fruity sweetness and nutty crunch. With the antioxidants from the blueberries and the healthy fats from the almonds, they offer a balanced and nutritious snack. Ideal for anyone following a low-sodium or keto diet, these muffins are a delightful, low-carb treat that fits well into your healthy lifestyle.

Banana Nut Low Sodium Muffins

These Banana Nut Low Sodium Muffins are a delicious, naturally sweetened snack made with ripe bananas and crunchy walnuts. The bananas provide moisture and natural sweetness, while the walnuts offer a satisfying crunch and healthy fats. These muffins are perfect for those on a low-sodium or keto diet, offering a guilt-free way to enjoy a classic favorite with fewer carbs and no added salt.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups almond flour
• 1/2 cup chopped walnuts
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1/4 cup erythritol (or preferred keto-friendly sweetener)
• 1 tsp vanilla extract
• 1 tsp baking powder (sodium-free)
• 1/2 tsp cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, erythritol, cinnamon, and baking powder.
3. In another bowl, mash the bananas and whisk in the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These Banana Nut Low Sodium Muffins are a wholesome, flavorful option for anyone looking to enjoy a low-sodium or keto-friendly treat. The bananas provide natural sweetness and moisture, while the walnuts add texture and healthy fats. These muffins make for a great breakfast, snack, or dessert, offering a tasty and nutritious way to enjoy a banana nut classic without the added sodium.

Note: More recipes are coming soon!