Piping Pot Curry · by Meeta Arora★ 4.9 (15)
Almond Flour Blueberry Muffins
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 14%
CARBS 13G23% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER10G TOTAL SUGAR
FAT 17G69% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Almond flour blueberry muffins are moist, high-protein, low-carb breakfast muffins studded with blueberries. They're naturally gluten-free and perfect for a grab-and-go meal.
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View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 1/2 cups Almond Flour (8.3oz )
- 1 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 3 Eggs (at room temperature )
- 1/3 cup Oil (I used avocado oil )
- 1/3 cup Milk
- 1 teaspoon Vanilla
- 1/2 cup Sugar (or maple/agave syrup)
- 1 cup Blueberries (save 1/4 cup for topping)
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 14%
CARBS 13G23% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER10G TOTAL SUGAR
FAT 17G69% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 70mg
- Total sugar
- 10g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 159mg
- Calcium
- 63mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 70MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.