Dessertsiowagirleats4.9
Almond Flour Blueberry Muffins
Almond Flour Blueberry Muffins are soft, fluffy, and naturally sweetened with fruit and maple syrup. Gluten free, grain free, and vegan too!
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Preheat oven to 375 degrees then line a 12 cup muffin tin with liners and set aside.
2
To a small dish, add ground flaxseed and 1/4 cup + 2 Tablespoons water then stir to combine. Let sit for ⏱️ 5 minutes to thicken.
ground flaxseed2 Tablespoons
3
To a large bowl, add mashed banana, maple syrup, coconut oil, milk, and vanilla then whisk to combine. Add thickened flaxseed mixture then whisk to combine. Sprinkle the next 5 ingredients – almond flour through salt – on top then whisk until combined. Add blueberries then switch to a spatula and fold to combine.
vanilla1 teaspoonground flaxseed2 Tablespoonsblueberries1 cup
4
Scoop 1/4 cup batter into prepared muffin cups (I use an ice cream scoop) then bake for ⏱️ 17-19 minutes or until tops are browned and a toothpick inserted into the center comes out clean.
5
Turn the oven OFF then crack the door open and let the muffin tin sit inside for ⏱️ 5 minutes. As a reminder, the tops of the muffins should be browned — they will not taste burnt! Let muffins sit in the tin for an additional ⏱️ 10 minutes then remove to a cooling rack to cool completely. Store on the counter for 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
calories
188 kcal
fat Content
11 g
serving Size
1 muffin
fiber Content
3 g
sugar Content
11 g
sodium Content
138 mg
protein Content
4 g
carbohydrate Content
21 g
saturated Fat Content
4 g
unsaturated Fat Content
1.5 g
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