These muffins don’t include dairy, gluten, or added sugar. And they have great flavor! These are for folks who don’t have any dietary requirements, and they are a huge hit. Who doesn’t love blueberry muffins, after all? The almond flour keeps these muffins pleasant and moist. They are ideal for dessert, a snack, or breakfast. Keep for up to a week in an airtight container.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup blanched almond flour
- ⅛ teaspoon baking soda
- 1 pinch salt
- ½ cup coconut milk
- 1 large egg, at room temperature
- 2 tablespoons coconut oil, melted
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
- ¼ cup blueberries
- ¼ cup chopped nuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or use a silicone muffin tin.
- Mix almond flour, baking soda, and salt together in a bowl.
- Whisk coconut milk, egg, coconut oil, honey, and vanilla together in a separate bowl. Add dry ingredients and mix together with a rubber spatula; do not overmix. Gently fold in blueberries and nuts. Pour into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
- You can use maple syrup for honey and a flax egg for the real egg if you are vegan.
Nutrition Facts
| Calories | 134 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 33 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
These did not turn out very well for me. Mine were too moist and very oily. I think there was too much coconut milk and oil for only 1 cup of almond flour. There was not very much batter, so I only made 6 muffins. They were cooked through in 25 minutes.