Gluten-Free Almond Flour Blueberry Muffins
Description
These Almond Flour Gluten‑Free Blueberry Muffins are everything I want in a weekday bake — soft, fluffy, lightly sweet, and packed with juicy blueberries. They’re made with simple pantry staples, come together in one bowl, and stay moist thanks to almond flour and a touch of applesauce. Perfect for busy mornings, after‑school snacks, or a quick something sweet with coffee
Ingredients
Instructions
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Preheat oven to 350:
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In a small bowl mix together dry ingredients: Gluten-free all-purpose flour, almond flour, coconut flour, salt, baking soda and baking powder.
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In a separate bowl mix together wet ingredients: applesauce, oil, eggs and maple syrup.
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Combine wet ingredients slowly with dry ingredients until mixed.
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Stir in blueberries.
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Grease muffin tin. Spoon mixture into 12 cups.
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Bake for 18-22 minutes or until done to liking.
Nutrition Facts
- Amount Per Serving
- Calories 175kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1.2g6%
- Sodium 115mg5%
- Total Carbohydrate 16g6%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Using sugar-free syrup will reduce the calories to 160, carbs to 13gm and sugar to 2 gm.
Gluten-free, Breakfast, Meal-prep
