Ingredients
12
12 servings
- •cooking spray
- •1 cup all-purpose flour
- •1 tablespoon white sugar
- •2 teaspoons baking powder
- •¼ teaspoon salt
- •1 cup almond milk
- •1 egg, beaten
- •2 tablespoons coconut oil, melted
- •1 ½ cups frozen blueberries, or as needed (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
- Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.
- Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.
- Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.
Nutritional Facts
Per 12 servings
- Calories: 83
- Carbohydrate: 12g
- Fat: 3g
- Fiber: 1g
- Protein: 2g
- Sugar: 3g
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