Gluten Free Blueberry Muffins
The BEST dairy & gluten free muffins made with almond flour & almond butter. They're packed with protein, fiber and health promoting fats!
Ingredients
- 1/2 cup almond butter
- 2/3 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup blueberries fresh or thawed & drained frozen
Instructions
- Preheat oven to 350 degrees and line a muffin pan with liners. Set aside prepared muffin tin.
- In a large bowl combine almond butter, sugar, eggs, and vanilla. Mix well.
- Add almond flour, baking soda and salt. Mixing well again.
- Now, fold in your blueberries.
- Scoop muffin batter into prepared muffin tin and bake for ~30 minutes.
- Remove from oven, allow to cool fully and enjoy!
Notes
This recipe was developed only using almond flour. I wouldn't recommend a substitute.
Feel free to use any type of nut butter you have on hand.
May use flax eggs in place of real eggs (1tbsp ground flax seed + 3 tbsp water = 1 flax egg)
May use frozen blueberries. Thaw, rinse, drain and pat them dry before using.
If you muffins are browning on the outside but not cooked on the inside pop some aluminum foil over them and continue cooking. This will prevent over browning.
Toss blueberries in flour or cornstarch to prevent them from falling to the bottom.
Nutrition Facts
Nutrition Facts
Gluten Free Blueberry Muffins
Serving Size
1 g
Amount per Serving
Calories
235
% Daily Value*
Fat
16
g
25
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
13
g
Cholesterol
31
mg
10
%
Sodium
166
mg
7
%
Carbohydrates
19
g
6
%
Fiber
4
g
17
%
Sugar
14
g
16
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.