Almond Flour Blueberry Muffins
Almond Flour Blueberry Muffins! Fuffy, low carb, Paleo muffins lightened up and packed with antioxidant rich blueberries. A high protein breakfast or snack muffin that's nutritious and delicious! Paleo + Low Carb + Gluten Free
Servings: 12 muffins
Calories: 208kcal
Ingredients
- 3 eggs room temperature
- 1/2 cup applesauce unsweetened
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil melted
- 2 1/2 cups almond flour
- 1/4 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup blueberries fresh
Instructions
- Preheat oven to 350 F. Prepare a muffin tin by spraying with baking spray or line with muffin liners.
- In a standing mixer, combine the eggs, vanilla extract, applesauce and coconut sugar until smooth.
- In a bowl, combine the almond flour (be sure to measured properly) with the baking powder and baking soda.
- Add the flour mixture to the liquid mixer in the standing mixer along with the coconut oil. Mix until smooth. Do not over mix. Add the blueberries to the bowl and stir by hand.
- Transfer the batter to the prepared muffin tin by spooning the batter into each cavity, dividing it evenly.
- Bake 20-22 minutes or until a toothpick can be inserted clean in the center. The outside should be golden brown.
- Cool the muffins in the pan when they are removed from the oven about 5 minutes then gently, loosen with a small spatula to remove. Store in the refrigerator up to 10 days or in the freezer up to 30 days.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1muffin | Calories: 208kcal | Carbohydrates: 10g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 77mg | Potassium: 128mg | Fiber: 2g | Sugar: 4g | Vitamin A: 65IU | Vitamin C: 0.5mg | Calcium: 99mg | Iron: 1.2mg