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Almond blueberry muffins
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5 from 13 votes

Almond blueberry muffins

These almond blueberry muffins are amazingly delicious and surprisingly healthy. They will be your new obsession.
Prep Time15 minutes
Cook Time28 minutes
Total Time43 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free
Keyword: almond flour, blueberry, eggs, gluten-free
Servings: 12
Calories: 176kcal
Author: Veronique Eichler

Ingredients

Instructions

  • Preheat the oven to 350°F. Line a muffin pan with silicone or paper liners.
  • Mash the bananas with a fork in a large bowl.
  • Add eggs, maple syrup and vanilla extract.
    Almond blueberry muffins
  • Mix well with a whisk until combined.
    Almond blueberry muffins
  • Add almond flour to the bowl. Sprinkle baking powder, baking soda and salt on top. Whisk until well incorporated.
    Almond blueberry muffins
  • Add blueberries to the bowl.
    Almond blueberry muffins
  • Gently fold them into the batter with a spatula
    Almond blueberry muffins
  • Divide the batter between the muffin cups, about 1/4 cup each (4 tablespoons). A large ice cream scoop is very convenient for this.
    Almond blueberry muffins
  • Bake 28 minutes until lightly golden brown.
    Almond blueberry muffins
  • Let the pan stand 15 minutes on a wire rack. Remove the muffins with their liners from the pan and let them cool another 15 minutes on the wire rack. Once they are cool enough to handle, take them out of the liners by gently pressing on the sides and let them finish cooling.
    Almond blueberry muffins
  • These muffins can frozen and reheated for a minute in a microwave oven.

Nutrition

Calories: 176kcal | Total Carbohydrate: 13g | Protein: 6g | Total Fat: 12g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 135mg | Potassium: 95mg | Dietary Fiber: 3g | Total Sugars: 6g | Vitamin A: 58IU | Vitamin C: 3mg | Vitamin D: 1µg | Calcium: 88mg | Iron: 1mg | Includes Added Sugar: 2g