Gluten-Free Almond Flour Blueberry Muffins

Prep Time 10 mins

Total Time 10 mins

Courses: Breakfast, Meal Prep

Difficulty: Beginner

Cooking Temp: 350 F

Dietary: Diabetes Friendly, Gluten-free, Wheat-free

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

1 cup almond flour
1 cup gluten-free all-purpose flour
1 tablespoon coconut flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup blueberries
4 oz unsweetened applesauce
1/4 cup avocado oil
2 eggs
3 tablespoons maple syrup ((can use regular or sugar-free))
1 teaspoon vanilla
1 cup blueberries

Instructions

1
Preheat oven to 350:
2
In a small bowl mix together dry ingredients: Gluten-free all-purpose flour, almond flour, coconut flour, salt, baking soda and baking powder.
3
In a separate bowl mix together wet ingredients: applesauce, oil, eggs and maple syrup.
4
Combine wet ingredients slowly with dry ingredients until mixed.
5
Stir in blueberries.
6
Grease muffin tin. Spoon mixture into 12 cups.
7
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.

Keywords: Gluten-free, Breakfast, Meal-prep

Read it online: https://flourishwithoutflour.com/recipe/gluten-free-almond-flour-blueberry-muffins/