Description
This recipe offers a perfect blend of almond flour and fresh blueberries, creating muffins that are both fluffy and nutritious. Ideal for a nourishing breakfast or an energizing snack.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup blueberries
- 2 large eggs
- 1/4 cup maple syrup
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
- 1/2 cup almond milk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together almond flour, baking soda, and salt.
- In another bowl, mix eggs, maple syrup, melted coconut oil, and almond milk.
- Combine the wet and dry ingredients until just mixed, then gently fold in the blueberries.
- Spoon the batter into the muffin cups and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Gently fold in the blueberries to maintain the batter’s light texture. For best results, use fresh or properly thawed frozen blueberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: empty