Healthy Blueberry Muffin Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender blueberry muffin bread made with almond flour, oil, maple syrup, and studded with blueberries. Gluten-free and dairy-free with paleo-friendly ingredients. Quick and easy, perfect for breakfast or a wholesome snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2.75 cups Bob’s Red Mill Super Fine Almond Flour (from blanched almonds)
- 1/4 cup tapioca flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/4 cup avocado oil
- 1/4 cup maple syrup or honey (see notes)
- 1/4 cup milk of choice
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 3 large eggs
- 1 heaping cup fresh blueberries
- sliced almonds for topping (optional)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 177mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 52mg
- Calcium
- 92mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 177MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.