With almond flour, everyone’s favorite muffin is now safe for the gluten-free. Because these blueberry muffins are sweetened with honey and vanilla extract, they're also great for low-sugar diets.
Recipe: Gluten-Free Blueberry Muffins
Serving size: 49g
Servings per recipe: 12
- 2 Cups almond flour, blanched
- 2 Eggs
- 1/4 Cup honey or maple syrup
- 1/2 Tsp. baking soda
- 1 Tsp. baking powder
- 1/4 Tsp. salt
- 1 Tbsp. pure vanilla extract
- 2 Tbsp. olive oil
- 1 Cup blueberries, frozen
Preheat oven to 350 degrees Fahrenheit. Prepare muffin tin with muffin liners or grease the muffin tin. Add all ingredients except the blueberries into a large bowl. Mix together until texture thickens and ingredients are combined. Fold in blueberries. Spoon batter evenly between muffin pan filling them until almost full. Bake for 20 to 25 minutes.
|Includes 5g Added Sugars|
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*These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.