My Honeys Blueberry Almond Flour Muffins Recipes

ALMOND FLOUR BLUEBERRY MUFFINS

Almond Flour Blueberry Muffins image

Healthy Almond Flour Blueberry Muffins that are moist, fluffy and gluten free! Made with easy to find ingredients, these muffins are the perfect grab-and-go breakfast and/or afternoon snack, and are great for meal prep.

Provided by Erin

Time 30m

Number Of Ingredients 11

Ingredients

2 1/2 cups almond flour
3/4 tsp cinnamon
3/4 tsp baking soda
1/4 tsp salt
2 eggs
1/2 cup maple syrup
1/3 cup milk of choice
1 tbsp coconut oil (melted)
1 tsp apple cider vinegar
1 tsp vanilla extract
1 cup blueberries (divided)

Steps:

Preheat oven to 350°. Line a muffin tin with muffin liners and spray each one with nonstick spray (or use coconut oil).
Stir flour, cinnamon, baking soda, and salt together in a large bowl.
In a separate bowl, whisk eggs, syrup, milk, oil, vinegar, and vanilla together, then pour the wet ingredients into the dry ingredients and gently stir to combine. Be careful not to over-mix!
Reserve 2 tbsp blueberries; set aside. Fold the rest of the blueberries into the batter, then divide the batter evenly into the muffin tin. Place reserved blueberries on top of the batter, then bake the muffins for 18-22 minutes, or until a toothpick comes out clean. Wait 10 minutes after muffins are done baking before carefully transferring them to a cooling rack.

Nutrition Facts : Calories 198 kcal, Carbohydrate 16 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 148 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving

ALMOND FLOUR BLUEBERRY MUFFINS

Almond Flour Blueberry Muffins image

These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.

Provided by Take Your Health Back Now!

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups finely ground almond flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil, melted and cooled
¼ cup pure maple syrup
3 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup frozen blueberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 203 calories, Carbohydrate 10.6 g, Cholesterol 46.5 mg, Fat 16.1 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 119.2 mg, Sugar 5.9 g

ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER

Almond Flour Blueberry Muffins Best Ever image

I got this recipe off the internet. These are truly the best almond flour muffins ever. My granddaughter was just diagnosed with Celiac Disease and I have been looking for a great gluten free muffin and I finally hit the mark with this recipe.

Provided by Lighthouse Rita

Categories Breakfast

Time 33m

Yield 24 mini muffins, 10 serving(s)

Number Of Ingredients 11

Ingredients

2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup organic sugar
2 eggs
3 tablespoons olive oil or 3 tablespoons canola oil
2 tablespoons honey
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup blueberries

Steps:

Preheat oven 350 degrees.
Mix dry ingredients.
Mix liquid ingredients in separate bowl.
Add liquid ingredients to dry ingredients and gently mix.
Gently fold in blueberries.
Put into prepared muffin cups.
If making mini muffins cook for 15 minute or when toothpick comes out clean.
If making big muffins cook for 20-23 minute or when toothpick comes out clean.
Cool for 5 minutes and enjoy. Yum!

Nutrition Facts : Calories 96.8, Fat 5.1, SaturatedFat 0.7, Cholesterol 37.2, Sodium 135.7, Carbohydrate 11.9, Fiber 0.3, Sugar 11.3, Protein 1.4

ALMOND FLOUR BLUEBERRY NUT MUFFINS

Almond Flour Blueberry Nut Muffins image

These muffins are gluten free, dairy free, and low carb. And they taste awesome! I have made these for people without any diet restrictions and they absolutely love them. The almond flour keeps these muffins nice and moist, and let's be honest... who doesn't love blueberry muffins? They are perfect for breakfast, snack, or dessert. Keep in airtight container up to one week.

Provided by Living Smart Girl

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup blanched almond flour
⅛ teaspoon baking soda
1 pinch salt
½ cup coconut milk
1 large egg, at room temperature
2 tablespoons coconut oil, melted
2 tablespoons raw honey
1 teaspoon vanilla extract
¼ cup blueberries
¼ cup chopped nuts

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or use a silicone muffin tin.
Mix almond flour, baking soda, and salt together in a bowl.
Whisk coconut milk, egg, coconut oil, honey, and vanilla together in a separate bowl. Add dry ingredients and mix together with a rubber spatula; do not overmix. Gently fold in blueberries and nuts. Pour into the prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 133.9 calories, Carbohydrate 6.2 g, Cholesterol 15.5 mg, Fat 11.4 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 4.4 g, Sodium 33.3 mg, Sugar 3.7 g

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