March 16, 2019 · Written by Foodtolive Team

Almond Flour Blueberry Muffins

Fluffy, moist gluten-free muffins recipe with almond flour and blueberries. Egg-free, dairy-free, vegan.

Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 12 muffins

INGREDIENTS:

• 2cups almond flour
  

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• 1/2tsp baking soda
• 1/8tsp salt
• 3 flax eggs (3 tbsp flax seed + 9 tbsp water)
• 1/4cup maple syrup
• 1tbsp coconut oil melted
• 1tsp vanilla extract
• 1cup organic blueberries fresh or frozen

INSTRUCTIONS:

1. Preheat oven to 325 degrees.
2. Line muffin tin or grease.
3. Make the flax egg: combine the ground flaxseeds with the water in a small bowl and mix with a fork. Set aside for at least 10 minutes to gel.
4. Place dry ingredients in large bowl, and stir to combine.
5. Place wet ingredients including the “egg” in a medium bowl, and stir to combine.
6. Place wet ingredients in the dry ingredient bowl, and stir to combine, being careful to not over mix.
7. Fold in blueberries, being careful to not over mix.
8. Fill muffin cups 3/4 full.
9. Bake for 22-25 minutes, or until golden brown and a toothpick inserted comes out clean.
10. Cool, and enjoy!
11. Store in an airtight container for up to three days or freeze.