Almond Flour, Blueberry Muffins
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 12 Muffins
Almond Flour Blueberry Muffins are dairy-free and gluten-free.
Ingredients:
2 1/2 cup almond flour
1/2 cup coconut sugar
1 1/2 tsp Gluten-free baking powder
1/4 tsp Sea salt (optional)
1/3 cup Coconut oil (measured solid, then melted, or use butter)
1/3 cup Unsweetened almond milk
3 large Eggs
1/2 tsp Vanilla extract
3/4 cup Blueberries
2 1/2 cup almond flour
1/2 cup coconut sugar
1 1/2 tsp Gluten-free baking powder
1/4 tsp Sea salt (optional)
1/3 cup Coconut oil (measured solid, then melted, or use butter)
1/3 cup Unsweetened almond milk
3 large Eggs
1/2 tsp Vanilla extract
3/4 cup Blueberries
Directions:
Preheat oven to 350.
Line a muffin pan with 12 paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
Stir almond flour, sugar, baking powder and sea salt together in a bowl.
Mix in coconut oil, almond milk, eggs, and vanilla extract, then fold in the blueberries.
Pour batter evenly among the muffin cups.
Bake for about 20-25 minutes, until the tops are golden and an inserted toothpick comes out clean.
Preheat oven to 350.
Line a muffin pan with 12 paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
Stir almond flour, sugar, baking powder and sea salt together in a bowl.
Mix in coconut oil, almond milk, eggs, and vanilla extract, then fold in the blueberries.
Pour batter evenly among the muffin cups.
Bake for about 20-25 minutes, until the tops are golden and an inserted toothpick comes out clean.
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