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Almond Flour Blueberry Muffins

Samantha
Almond Flour Blueberry Muffins are a delight that combines the goodness of almond flour with the bursting sweetness of blueberries.
5 from 1 vote
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Prep Time 8 minutes
Cook Time 27 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 194 kcal

Ingredients
  

  • 3 cups almond flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 5 tbsp sugar
  • 1 large ripe banana mashed
  • 3 large eggs
  • 1/3 cup unsweetened almond milk
  • 1 cup blueberries

Instructions
 

  • Preheat oven to 325 degrees F. Grease or line a standard 12 cup muffin tin and set it aside.
  • In a large bowl, place your almond flour, baking soda, sugar and salt. Whisk until well combined and create a well in the middle. Set aside.
  • In a medium bowl mix together your mashed banana, unsweetened almond milk, and eggs until combined. Pour into the center of your flour mixture and mix together until smooth and there are no chunks lefts. Mix in your blueberries.
  • Divide your blueberry muffin batter evenly among your prepared muffin tin. Each cup should be about 3/4 full. Place in the center of your preheated oven and bake for 27-30 minutes, or until a toothpick inserted in the middle of a muffin comes out ALMOST clean. Allow to cool and enjoy!    

Nutrition

Serving: 1muffinCalories: 194kcalCarbohydrates: 10gProtein: 8gFat: 15gFiber: 4gSugar: 3g
Keyword almond flour blueberry muffins
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