Iowa Girl Eats · by Kristin Porter★ 4.9 (8)
Almond Flour Blueberry Muffins
NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 9%
CARBS 21G46% OF CAL
3G FIBER0G ADDED0G INTRINSIC7G OTHER12G TOTAL SUGAR
FAT 11G51% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, fluffy muffins sweetened naturally with banana and maple syrup, studded with blueberries. These grain-free treats work for breakfast or as a grab-and-go snack.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 Tablespoons ground flaxseed
- 1/2 cup mashed banana (~1 large or 2 small bananas)
- 1/2 cup pure maple syrup (not pancake syrup)
- 1/4 cup coconut oil (melted)
- 1/4 cup milk (any kind (I use unsweetened almond milk))
- 1 teaspoon vanilla
- 1-1/4 cup finely ground almond flour
- 3/4 cup gluten free baking flour blend WITH binder (I like Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
- 1-1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup blueberries
At a glance
PER SERVING · TIME 35M
CAL 9%·PRO 9%
CARBS 21G46% OF CAL
3G FIBER0G ADDED0G INTRINSIC7G OTHER12G TOTAL SUGAR
FAT 11G51% OF CAL
4G SAT7G 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
- 15m
- Cook
- 20m
- Sodium
- 211mg
- Total sugar
- 12g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 191mg
- Calcium
- 55mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 211MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.