ALMOND FLOUR BLUEBERRY MUFFINS RECIPES
ALMOND FLOUR BLUEBERRY MUFFINS - THE LEMON BOWL®
Light, nutty and moist - these gluten free blueberry muffins taste amazing and are high in protein and low carb. Perfect for morning breakfast!
Provided by Liz DellaCroce
Categories Baked Goods Breakfast
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 and line 12 muffin tins with baking cups.
- In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
- With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.
- Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
- Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
- Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins.
- Bake for 25 minutes then let cool on a cooling rack.
Nutrition Facts : ServingSize 1 muffin, Calories 168 kcal, CarbohydrateContent 11 g, ProteinContent 5 g, FatContent 12 g, SaturatedFatContent 1 g, CholesterolContent 27 mg, SodiumContent 89 mg, FiberContent 2 g, SugarContent 7 g
ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER RECIPE - FOOD.COM
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.
Total Time 33 minutes
Prep Time 10 minutes
Cook Time 23 minutes
Yield 24 mini muffins, 10 serving(s)
Number Of Ingredients 11
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, FatContent 5.1, SaturatedFatContent 0.7, CholesterolContent 37.2, SodiumContent 135.7, CarbohydrateContent 11.9, FiberContent 0.3, SugarContent 11.3, ProteinContent 1.4
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