Almond Flour Blueberry Muffins
Recipe by Take Your Health Back Now! from allrecipes.com
Breakfast 35 Mins.
Ingredients
12
12 servings
- •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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 203
- Carbohydrate: 11g
- Fat: 16g
- Fiber: 3g
- Protein: 6g
- Sugar: 6g
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