Downshiftology · by Lisa Bryan★ 4.9 (139)
Paleo Blueberry Muffins (Healthy Blueberry Muffins)
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 13%
CARBS 25G41% OF CAL
3G FIBER14G SUGAR9G OTHER
FAT 15G53% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Paleo blueberry muffins made with almond flour and coconut flour instead of wheat. Naturally sweetened with maple syrup, they're moist, fluffy, and free of gluten and dairy.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freepaleovegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups almond flour
- 2/3 cup tapioca flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups blueberries
- 2 eggs (room temperature)
- 1/3 cup almond milk
- 2/3 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1/2 tablespoon apple cider vinegar
- 1 teaspoons vanilla extract
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 13%
CARBS 25G41% OF CAL
3G FIBER14G SUGAR9G OTHER
FAT 15G53% OF CAL
5G SAT10G 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
- 30m
- Sodium
- 221mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 246mg
- Calcium
- 83mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 221MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.