Almond Flour Blueberry Muffins, Egg-free, Dairy-free, Gluten-free

Practical StewardshipReviews(4)
Jean Paul Barrios: "I can eat the whole tray of muffins myself, they…" Read More
9Ingredients
460Calories
35Minutes

Ingredients

  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 eggs ("chia seed, ", 3 Tablespoons chia seed with 9 Tablespoons water mixed, can sub chia seed with flax seed or use 3 actual eggs)
  • 1/4 cup honey
  • 1 tablespoon coconut oil (melted)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (organic, fresh or frozen)
Read Directions

NutritionView more

460Calories
Sodium12%DV290mg
Fat49%DV32g
Protein31%DV16g
Carbs12%DV35g
Fiber24%DV6g

PER SERVING *

Calories460Calories from Fat290
% DAILY VALUE*
Total Fat32g49%
Saturated Fat6g30%
Trans Fat
Cholesterol160mg53%
Sodium290mg12%
Potassium100mg3%
Protein16g31%
Calories from Fat290
% DAILY VALUE*
Total Carbohydrate35g12%
Dietary Fiber6g24%
Sugars24g48%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(4)

Yummly User
Jean Paul Barrios 20 days ago
I can eat the whole tray of muffins myself, they are that good! Made 12 smaller cupcake size ones, instead of 8 medium or 4 large.
T Mom 26 days ago
Blueberries are key to this recipe. Very tasty!
chococatinc . 27 days ago
I made them with no modifications but chose to make them with the egg option. I would make them again, I enjoyed the lemon flavor and thought the sweetness was just right. I’ll be enjoying them as snacks for the week. I got about 8 total muffins
Turned out great! I even threw a banana in with it.