Muffins, Blueberry, gluten-free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
8 serving Bob's Red Mill Almond Flour - per 1/4 Cup 2 large Egg, fresh, whole, raw .3333 cup Honey .5 tsp Baking Soda 1 dash Salt 1 tsp Vanilla Extract 5 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil 1 cup, unthawed Blueberries, frozen (unsweetened)
Mix dry. Mix wet. combine. Add blueberries. Mix. Preheat 350 deg F. Fill cupcake liners. Bake 20-30 min.
Serving Size: 24 mini or 12 regular
Number of Servings: 24
Recipe submitted by SparkPeople user JAYDPIII.
Serving Size: 24 mini or 12 regular
Number of Servings: 24
Recipe submitted by SparkPeople user JAYDPIII.
Nutritional Info Amount Per Serving
- Calories: 104.5
- Total Fat: 8.0 g
- Cholesterol: 15.5 mg
- Sodium: 38.9 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.2 g
- Protein: 2.6 g
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