Almond Flour Blueberry Muffins
Almond Flour Blueberry Muffins are easy to make, fluffy and delicious. These low carb gluten free muffins make the best breakfast or snack!
Ingredients
- 3 eggs at room temperature
- ¼ cup avocado oil or neutral oil of choice
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
- 2 ¼ cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder (gluten free)
- ⅔ cups fresh blueberries
Instructions
- First, preheat the oven to 350 degrees F. Line your muffin pan with 9 liners.
- In a mixing bowl whisk together the eggs, oil, maple syrup and vanilla extract. Whisk it very well.
- Add the dry ingredients into the wet ingredients. Combine with rubber spatula. When the flour is almost all mixed in, gently fold in the blueberries. Don't over mix the batter. Mix until just combined.
- Spoon the batter into the liners. Bake the muffin batter at 350 degrees F for 18-20 minutes, or until a toothpick comes out clean.
- When the muffins come out of the oven, remove them from the muffin pan and transfer them to a cooling rack to cool completely.
Nutrition Facts
Almond Flour Blueberry Muffins
Amount Per Serving
Calories 264
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 55mg18%
Sodium 161mg7%
Potassium 49mg1%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 8g9%
Protein 8g16%
Vitamin A 85IU2%
Vitamin C 1mg1%
Calcium 94mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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