Almond Flour Berry Muffins Recipes
ALMOND FLOUR BLUEBERRY MUFFINS
These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.
Provided by Take Your Health Back Now!
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 203 calories, Carbohydrate 10.6 g, Cholesterol 46.5 mg, Fat 16.1 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 119.2 mg, Sugar 5.9 g
ALMOND FLOUR BERRY MUFFINS
Delicious and easy recipe from Grain-Free Gourmet by Jodi Bager and Jenny Lass. I use a frozen three berry mix.
Provided by Saraghina
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325°F
- In a small saucepan, simmer the berries with the water until the berries release their juice and the mixture has thickened slightly. Let cool.
- Combine the dry ingredients.
- Combine the wet ingredients (berries too) in a separate bowl.
- Add dry ingredients to wet and mix well.
- Evenly fill each baking cup with the batter.
- Bake for 25 to 30 minutes.
Nutrition Facts : Calories 189.7, Fat 11.1, SaturatedFat 1.1, Cholesterol 46.5, Sodium 71.5, Carbohydrate 19.8, Fiber 3.1, Sugar 14.9, Protein 6
ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER
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.
Provided by Lighthouse Rita
Categories Breakfast
Time 33m
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, Fat 5.1, SaturatedFat 0.7, Cholesterol 37.2, Sodium 135.7, Carbohydrate 11.9, Fiber 0.3, Sugar 11.3, Protein 1.4
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