Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 197.4
- Total Fat: 13.6 g
- Cholesterol: 180.0 mg
- Sodium: 53.9 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 3.2 g
- Protein: 9.7 g
View full nutritional breakdown of Blueberry Muffins calories by ingredient
Introduction
wonderful with a cup of coffee in the morning. I double this recipe and make 12 muffins, and keep them in ziplocks in the freezer. wonderful with a cup of coffee in the morning. I double this recipe and make 12 muffins, and keep them in ziplocks in the freezer.Number of Servings: 6
Ingredients
-
1 cup almond meal
2 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt
1/4 c. flaxseed (optional)
4 large eggs
2 tsp. vanilla extract
1 ripe banana, mashed
1 cup fresh or frozen blueberries
Tips
I like to double the recipe and make 12 muffins. They freeze well. Makes an easy, filling breakfast on busy mornings.
Directions
Preheat oven to 350 degrees, spray 6 muffin cup tin with cooking spray. stir together the almond meal, baking powder, cinnamon, salt, and flaxseed in large bowl. In separate bowl, whisk eggs, banana, and vanilla. Pour the wet ingredients into the dry and mix until no dry patches. once batter is smooth, fold in berries. Fill evenly into the 6 muffin cups. Bake 25-30 mins. Let cool 10 mins on wire rack, then gently remove using knife to loosen edges.
Serving Size: makes 6 muffins, 1 serving each
Serving Size: makes 6 muffins, 1 serving each