Almond flour blueberry muffins

Name: Almond flour blueberry muffins Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12
Ingredients: 2 cups almond flour (227 grams); 4 eggs; 2 tbs. agave; 1/2 tsp baking soda; 1 tsp apple cider vinegar; 2 cups blueberries

(4)

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 12

Ingredients

2 cups almond flour (227 grams)4 eggs2 tbs. agave1/2 tsp baking soda1 tsp apple cider vinegar2 cups blueberries

Directions

In a medium bowl, combine almond flour and baking soda
In a large bowl combine eggs, agave and vinegar
Stir dry ingredients into wet, mixing until combined
Scoop about � cup of batter at a time into paper lined muffin pan
Bake at 350� for 15 minutes, until slightly browned around the edges
Cool in the pan for � hour
Serve with butter and raspberry jam

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user JENN9544.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 155.0
Total Fat: 10.8 g
Cholesterol: 60.0 mg
Sodium: 82.3 mg
Total Carbs: 10.1 g
Dietary Fiber: 2.7 g
Protein: 6.2 g

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Member Reviews

CD12976916
this is not a sugary muffin, but a wholesome and filling one. thanks for the simple recipe! - 9/5/12
MICELOVER2
Yummy - 4/24/13
RHONNY45
This is a great recipe. Finally, a satisfying, gluten free bread product that is also easy to make. Thank you! I did do a Spark Makeover on this due to lack of some ingredients. I used Bob's Red Mill GF All purpose Baking Flour (lowered calories and fat) and added 1/3 cup unsweetend Almond Milk, . - 3/3/13
CD13600757
I changed these a bit since they sounded a little bland. I only did two eggs and then two egg whites, I added coconut extract and unsweetened coconut flakes and then I sprinkled a little bit of cane sugar on top. Next time I would add a bit of salt and less blueberries. - 1/29/13