Almond flour blueberry muffins

Almond flour blueberry muffins

4.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Almond flour blueberry muffins calories by ingredient



Number of Servings: 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

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 ¼ 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 ½ hour
Serve with butter and raspberry jam

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user JENN9544.

TAGS:  Snacks |

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    1 of 1 people found this review helpful
    this is not a sugary muffin, but a wholesome and filling one. thanks for the simple recipe! - 9/5/12


  • no profile photo

    Incredible!
    Yummy - 4/24/13


  • no profile photo

    Incredible!
    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


  • no profile photo

    Very Good
    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