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Almond Flour Blueberry Muffins

This recipe is dairy-free, gluten-free, and egg-free making it the perfect option for those with multiple sensitivities/allergies.



INGREDIENTS:

  • 3 cup organic almond flour

  • 3/4 teaspoon organic baking soda

  • 1/2 teaspoon salt, unrefined

  • 3 Tablespoons organic ground flaxseed

  • 7 Tablespoons water

  • 1/2 cup 100% pure maple syrup

  • 1/4 cup organic unrefined coconut oil, melted

  • 1/4 cup organic 100% almond milk

  • 1 cup organic blueberries


DIRECTIONS:

  1. Combine ground flax and water in separate bowl to make flax egg.

    1. Let sit for at least 5 minutes to thicken.

    2. If mixture is too liquidy, add 1 teaspoon more flax until mixture is no longer liquidy.

  2. Preheat oven to 325°F

  3. In large bowl, combine almond flour, baking soda, and salt.

  4. In medium bowl, combine flax eggs, syrup, coconut oil, and milk.

    1. Do not let this mixture sit or the coconut oil will re-harden.

  5. Create a well in the dry ingredients and pour wet ingredients in.

  6. Add wet ingredients to dry ingredients and mix well to combine.

  7. Fold blueberries into muffin batter.

  8. Fill muffin tins 3/4 full with batter.

  9. Bake 25-30 minutes or until toothpick comes out clean.


TIPS:

  • If you are able to have eggs, replace flax/water with 3 organic pasture raised eggs instead.

  • I prefer to use a non-stick pan for even-cooking, but use unbleached cupcake liners.


LINKS:

All ingredients/tools are in my Amazon storefront:


 
 
 

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