Foolproof Living · by Aysegul Sanford★ 4.8 (24)
Almond Flour Blueberry Muffins Recipe
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 14%
CARBS 17G30% OF CAL
2G FIBER13G SUGAR2G OTHER
FAT 16G63% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist, lightly sweet muffins made with almond flour and loaded with blueberries. Naturally gluten-free and made with maple syrup, they work as a healthier breakfast or afternoon snack.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 12- 2 cups almond flour ((8.4 oz. ))
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 large eggs (at room temperature)
- ⅔ cup maple syrup
- ¼ cup neutral vegetable oil (coconut, walnut, or grapeseed oil would work)
- 1/2 teaspoon vanilla extract
- 1 cup fresh (or frozen blueberries*)
- Zest of a lemon
- 3 tablespoons sliced almonds (optional)
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 14%
CARBS 17G30% OF CAL
2G FIBER13G SUGAR2G OTHER
FAT 16G63% OF CAL
2G SAT14G 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
- 35m
- Sodium
- 144mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 199mg
- Calcium
- 73mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 144MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.