Gluten-Free Almond Flour Blueberry Muffins

Prep Time 10 mins

Total Time 10 mins

Difficulty: Beginner

Cooking Temp: 350 F

Servings: 12

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 1/2 cup almond flour
1/2 cup gluten-free all-purpose flour
1 tablespoon coconut flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder ((gluten-free))
1/4 teaspoon baking soda
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 degrees.
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

Servings 12

Amount Per Serving
Calories 175kcal

% Daily Value *
Total Fat 13g20%
Saturated Fat 1.5g8%
Sodium 210mg9%
Total Carbohydrate 11g4%
Dietary Fiber 2.5g10%
Sugars 2g
Protein 5g10%

* 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 regular syrup will increase the calories to 190, carbs to 14gm, and sugar to 5gm.

Keywords: Gluten-free, Breakfast, Meal-prep

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