Simple Paleo Blueberry Muffins with Almond Butter
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Muffins made with almond flour and almond butter, sweetened with maple syrup and studded with blueberries. They are grain-free and work for paleo, vegan, and dairy-free diets.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 large eggs
- 1 cup creamy almond butter (unsweetened, stirred)
- 1/3 cup + 1 tbsp pure maple syrup*
- 1 tsp pure vanilla extract
- 3/4 cup blanched almond flour
- 1/3 cup tapioca flour
- 1 tsp baking soda
- 1/8 tsp fine grain sea salt
- 3/4 cup fresh blueberries
At a glance
PER SERVING · TIME 25M
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
- 15m
- Sodium
- 147mg
- 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
- 206mg
- Calcium
- 89mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 147MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.