Blueberry Almond Muffins (Healthy!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 182.8
- Total Fat: 10.7 g
- Cholesterol: 30.8 mg
- Sodium: 130.6 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.0 g
- Protein: 6.1 g
View full nutritional breakdown of Blueberry Almond Muffins (Healthy!) calories by ingredient
Introduction
Higher protein and less carbs than most muffins! Slightly sweet...a great breakfast muffin with some jam or almond butter.In many cases almond meal and almond flour are not interchangeable, but I used regular almond meal (trader joes) and was very pleased with the results. almond flour will give you an even lighter texture and color. Higher protein and less carbs than most muffins! Slightly sweet...a great breakfast muffin with some jam or almond butter.
In many cases almond meal and almond flour are not interchangeable, but I used regular almond meal (trader joes) and was very pleased with the results. almond flour will give you an even lighter texture and color.
Number of Servings: 12
Ingredients
-
1 cup almond meal (almond flour)
1 cup Oat Flour
1/4 cup Flax Seed Meal
1 tsp Baking Soda
1/2 tsp sea salt
2 eggs
2 egg whites
1/4 cup almond milk (plain or vanilla, unsweetened)
1 tsp Almond Extract (add another 1/2 tsp for more almond flavor)
1/3 cup honey
2 Tbsp canola oil
1 tsp apple cider vinegar
1 cup fresh blueberries
1/4 cup slice almonds (optional)
Directions
Pre-heat oven to 350
Combine dry ingredients in a medium bowl (almond flour to salt), whisk to combine. In a separate bowl beat eggs and egg whites, add almond milk, oil, honey, almond extract, and vinegar. Whisk to combine. Add wet to dry, mix with a spoon until just combined, fold in blue berries.
Distribute batter into a regular 12-cup muffin tin lined with paper liners.
Top with slice almonds if desired.
Bake for 16-18 min, or until toothpick inserted in the center of one of the muffins comes out clean. Let cool.
Serving Size: 12 regular muffins
Combine dry ingredients in a medium bowl (almond flour to salt), whisk to combine. In a separate bowl beat eggs and egg whites, add almond milk, oil, honey, almond extract, and vinegar. Whisk to combine. Add wet to dry, mix with a spoon until just combined, fold in blue berries.
Distribute batter into a regular 12-cup muffin tin lined with paper liners.
Top with slice almonds if desired.
Bake for 16-18 min, or until toothpick inserted in the center of one of the muffins comes out clean. Let cool.
Serving Size: 12 regular muffins