Almond Flour Blueberry Lemon Muffins
Ingredients
-
2½
cups
almond flour
-
½
cup
monk fruit blend
-
1½
teaspoons
baking soda
-
½
teaspoon
salt
-
⅓
cup
coconut oil
-
⅓
cup
unsweetened almond milk
-
3
large
eggs
-
1
tablespoon
lemon juice
-
1½
teaspoons
lemon zest
-
1
cup
blueberries
-
1
tablespoon
gluten-free flour blend
Instructions
- Preheat the oven to 350°F and line a muffin tray with cupcake liners.
- In a large bowl, whisk together almond flour, monk fruit, baking soda, and salt.
- In a separate bowl, mix melted coconut oil, almond milk, eggs, lemon juice, and lemon zest until well combined.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Toss the blueberries in a tablespoon of gluten-free flour to prevent sinking, then gently fold them into the batter.
- Distribute the batter evenly among the muffin cups and bake for about 25 minutes until set and fragrant.
- Allow the muffins to cool for a few minutes before serving.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
210
Total fat
19g
Total carbohydrates
7g
Total protein
7g
Sodium
258mg
Cholesterol
41mg
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