These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.
Ingredients
- 2 cups finely ground almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil, melted and cooled
- ¼ cup pure maple syrup
- 3 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Step 2
Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
Step 3
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 203 | |
% Daily Value * | |
Total Fat16g | 21% |
Saturated Fat5g | 26% |
Cholesterol47mg | 16% |
Sodium119mg | 5% |
Total Carbohydrate11g | 4% |
Dietary Fiber3g | 9% |
Total Sugars6g | |
Protein6g | |
Vitamin C1mg | 5% |
Calcium13mg | 1% |
Iron0mg | 2% |
Potassium39mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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