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Almond Flour Blueberry and Lemon Muffins

Yields12 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

This recipe was inspired by www.DAMYHealth.com. It is gluten-free, grain-free, clean, lower in carbs, moist and the best almond flour muffins I’ve ever had! Perfect for a grab-and-go breakfast, brunch or a mid-day snack.

Almond Blueberry Muffins

 2 cups Almond Flour
 2 Eggs
 2 Egg whites
 ¼ cup Maple syrup
 ½ tsp Lemon juice
 1 tsp Vanilla extract
 2 tbsp Coconut oil
 1 cup Blueberries
1

Pre-heat oven to 350 F.

2

Place all ingredients excluding blueberries into your food processor and blend until smooth.

3

Once completely mixed fold in blueberries.

4

Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray.

5

Evenly scoop batter into muffin tin.

6

Bake for 25 minutes.

7

Remove from oven and place on cooling rack.

Vegan Substitution
8

To make these vegan use 1 tsp baking soda and 1/4 cup of apple sauce in place of the eggs

Nutrition Facts

Servings 0