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breakfast-muffins-recipe

Breakfast Muffins Recipe

This recipe is gluten free.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 220 kcal

Ingredients 

Main Ingredients

  • 2 cups almond flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 3 large eggs
  • 0.25 cup honey
  • 0.25 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 0.5 cup blueberries

Instructions 

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

Nutritional Value

Calories: 220kcal | Carbohydrates: 15g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 120mg | Potassium: 150mg | Fiber: 3g | Sugar: 10g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg

Keywords

Gluten-Free
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