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blueberry-almond-muffins-recipe

Blueberry Almond Muffins

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups Almond Flour
  • 1 cup Blueberries fresh or frozen
  • ½ cup Honey
  • ¼ cup Coconut Oil melted
  • 3 Eggs large
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Salt

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the almond flour, baking soda, and salt.
  3. In another bowl, beat the eggs, then add honey, melted coconut oil, and vanilla extract. Mix well.
  4. Combine the wet ingredients with the dry ingredients and mix until just combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 15g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 100mg | Fiber: 3g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Keywords

Gluten-Free
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