Making Thyme for Health · by Sarah Rotavera★ 5.0 (5)
Gluten-free Blueberry Muffins
NUTRITION · PER SERVING35M COOK
CAL 8%·PRO 9%
CARBS 17G40% OF CAL
2G FIBER7G SUGAR8G OTHER
FAT 10G53% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist blueberry muffins made with almond and oat flour, requiring no starches or gums. Nutritious and gluten-free with excellent texture.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freevegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup almond flour (Bob's Red Mill superfine almond flour is my favorite)
- 1 cup oat flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅓ cup pure maple syrup
- ¼ cup melted coconut oil (make sure your coconut oil isn't too hot or it will curdle the eggs!)
- 2 eggs
- 2 tablespoons plant milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
At a glance
PER SERVING · TIME 35M
CAL 8%·PRO 9%
CARBS 17G40% OF CAL
2G FIBER7G SUGAR8G OTHER
FAT 10G53% OF CAL
4G SAT6G 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
- 218mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 72mg
- Calcium
- 40mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 218MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.