One Bowl Gluten Free Blueberry Muffins
Ingredients
The muffin batter
-
2.25
cups
blanched almond flour
-
¼
cup
tapioca flour
-
1
tsp
paleo baking powder
-
¼
tsp
sea salt
-
3
eggs (or flax eggs)
-
⅓
cup
pure maple syrup
-
⅓
cup
coconut oil, melted
-
2
tsp
vanilla extract
The blueberries
-
1
cup
blueberries (fresh, frozen or dried)
Instructions
- Preheat the oven to 350°F and line a muffin pan with parchment liners.
- In a large mixing bowl, whisk together the almond flour, tapioca flour, baking powder, and sea salt until there are no clumps.
- Make a hole in the center of the dry mixture and add the eggs, maple syrup, melted coconut oil, and vanilla extract.
- Whisk the wet ingredients together in the hole, then combine with the dry ingredients until smooth.
- Fold in the blueberries gently.
- Scoop the mixture into the lined muffin tin and transfer to the oven.
- Bake for about 30 minutes, or until a toothpick comes out clean. Check at 25 minutes if using freeze-dried blueberries.
- Once cooled, serve and enjoy. Store in an airtight container in the fridge.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
180
Total fat
10g
Total carbohydrates
18g
Total protein
5g
Sodium
200mg
Cholesterol
70mg
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