Almond Blueberry Muffins
These Almond Blueberry Muffins are made with coconut flour and are lightly sweetened. A perfect start to any morning. (paleo, low carb, gluten free)
Ingredients
- 1/3 c coconut flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp cinnamon
- 4 eggs
- 1 tsp vanilla extract
- 1/4 c real maple syrup
- 1/4 c coconut milk
- 1/4 c coconut oil (melted)
- 2/3 c fresh blueberries
- 1/4 c sliced almonds (divided)
Instructions
- To begin, preheat your oven to 350 degrees.
- Line a standard muffin pan with papers and set it aside for now. (This recipe makes about 8 muffins.)
- Sift the coconut flour, baking powder, salt and cinnamon into a mixing bowl. Set it aside for now.
- Whisk your eggs in a second bowl, until they are fluffy.
- Add in the vanilla extract, maple syrup and coconut milk.
- Drizzle in the coconut oil while whisking the mixture.
- Add the egg mixture to the flour mixture and whisk until it is smooth.
- Add in the blueberries and most of the sliced almonds. Reserve about a tablespoon of them. Fold the blueberries and almonds into the batter with a rubber spatula.
- Scoop the batter into your prepared muffin pan.
- Top the muffin batter with the remaining sliced almonds.
- Bake for 20-25 minutes or until the muffins are lightly golden on top, and test done when a wooden pick is inserted in the center.
- Transfer the muffins to a rack to cool.
- Enjoy!
Nutrition
Serving: 1muffinCalories: 169kcalCarbohydrates: 5gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 82mgSodium: 142mgPotassium: 99mgFiber: 3gSugar: 1gVitamin A: 119IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Nutritional information is auto-generated and the accuracy is not guaranteed.
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